Malo Lactic Blends

The wineries that blend ML and non-ML wines do that also sterile filter (0.45um pore size) those wines immediately after blending in order to filter out any viable ML bacteria in the blend, hence prevent another ML fermentation.

So, yes, there is a risk of restarting ML in the blend unless you sterile filter it.

Gene

Lou wrote:

Agree with Gene - unless you sterile filter, you will very likely have in-bottle MLF.

"Lou" wrote:

I spoke to the wine maker for La Crema wine and asked a follow up question about her MLF statements. She stated that all MLF wines that were to be blended underwent sterile filtration to prevent restarting. Mind you, when you read their website they talk about 'minimal filtration', etc. I found it humorous :)

Combining mlf and non-mlf wines definately have different tastes- I liked the batches of chard I made that did so, but it does take absolute care in sterilization (Iodophor hoses, containers, bottles, etc).

Sorry to jump into this late, but I've had lots of problems with unanticipated, delayed MLF's. It's hard enough getting an ML started, and an uninoculated ML, without ML starter or ML "fertilizer", especially if your carboys are in a relatively cool environment, and assuming that most but not all of the existing ML bacteria are dead, and especially if your whites are relatively acidic...all of those factors will make a new MLF REALLY slow. It'll likely occur, well after the fact, when the wine is in the bottle, and you'll see a bit of a fizz.

Sorry, but that's been my experience.

Lee