Source: AWRI
Malolactic fermentation is a key step in the production of many wines, but can also be a high risk time in a wine’s life due to long periods of time with low levels of SO2. The AWRI helpdesk has recently developed two new fact sheets that bring together information to help winemakers maximise their chances of a successful MLF and avoid spoilage.
The first factsheet ‘Achieving successful malolactic fermentation’ provides practical information on how to inoculate, conduct and monitor MLF and the optimal wine conditions for a successful outcome.
The second fact sheet ‘Avoiding spoilage by lactic acid bacteria’ addresses spoilage issues caused by the different types of lactic acid bacteria, with details of the sensory characters they can cause and advice on preventing this type of spoilage
