ML?

Question

I am presently buying Sauvignon Blanc white juice from California, it arrives in a refrigerated truck is nice and clear and I believe has not had any SO2. My question is should I bother to try and put this wine through ML? I would be using Scott Lab MBR31 and optimalo.

Tom S · Accepted Answer

It all depends on your taste. If you like your wines on the soft, buttery side then you probably want to run ML. If you prefer lean and crisp wines you should probably try to inhibit ML.

A lot is going to depend on the juice's numbers. If the pH is at 3.3 to 3.4 you could easily go either way. If it's above 3.5 it'll likely go spontaneous ML and you'd have a hard time stopping it. In fact, you should probably bring the pH down prior to fermentation or the wine will end up tasting flat. OTOH, if the pH is 3.2 or lower you may need to run ML to prevent it from tasting like battery acid.

Tom S

Jim · Answer

Thank you very much for the information Tom I will have to check thespecks. What I have noticed that after alcoholic fermentation there is onlydead yeast and yeast nutrient at the bottom of my fermentor and waswondering if this would constitute fine lees and would it besufficient to perform ML?I thought I mite need some bits of grape skin.

Tom S · Answer

What you need is an inoculum of ML culture. Grape skin is not necessary. Addition of ML nutrient and vitamins is recommended. And be sure to hold off on the sulfite/Campden until ML finishes.

BTW, even though you are fermenting only juice, what remains in the bottom of your fermenter is still gross lees. That's not necessarily a bad thing to leave the wine in contact with, but if you do you need to be watchful for H2S formation - at least until ML is finished. Stirring up the bottom every couple of days until ML finishes helps to prevent H2S problems.

Tom S

Jim · Answer

Thanks Tom what I will do is pump the wine out of the primary into 23liter jugs stir in the nutrients, ML culture and put an air lock inthe top and leave the carboids in a warm place for 2 weeks and by thattime the acid conversion should be complete.

Tom S · Answer

Don't leave too much headspace. ML fermentation isn't anywhere near as vigorous as the primary, so you don't have the heavy stream of CO2 purging the air.

You should be able to see the activity while it's going. When no more bubbles are rising, it's done. Then you may wish to degas the wine, sulfite it, top up and bulk age it while it settles.

Tom S

Jim · Answer

Thank you Tom.

Roy Boy · Answer

Where do you find ML nutrient and vitamins? I asked my local store and know nothing about this and I have gone to many internet stores and can not find it.

Tom S · Answer

I buy it from either the Wine Lab in Napa or the Home Winemaking Shop in Woodland Hills, CA.Tom S

Doug · Answer

Either you are looking at the wrong stores, or not looking in the right places.

Presque Isle

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sells "Bactiv-aid Malo-Lactic Nutrient"

Beer, Beer & More Beer

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sells Acti-ML, "a nutrient supplement for malolactic cultures under harsh or low nutrient conditions"

Scott Labs

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sells MALOSTART, "a complete activator developed for malolactic fermentations."

I'm sure if you check out some of the companies that cater to commercial wineries, you'll find more, although possibly in larger quantities than you want.

Doug

ML?

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