Malolactic Fermentation (MLF) in Red Wine

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Malolactic Fermentation (MLF) in Red Wine: Key Parameters and Practical Considerations

Malolactic fermentation (MLF) is a crucial process in winemaking, especially for red wines. Let’s explore the essential parameters and practical guidelines for successful MLF:

  1. Composition of Red Wine or Must:

    • Alcohol: MLF is influenced by alcohol content. Wines with potential ethanol levels above 15-16% v/v should use an ethanol-tolerant malolactic starter culture.
    • Temperature: LAB (lactic acid bacteria) thrive at around 30°C in grape juice. However, as ethanol increases, the optimal temperature decreases. Aim for 18-22°C during MLF induction.
    • pH: Higher pH levels (above 3.5) promote MLF bacteria growth. Co-inoculation and post-MLF stabilization can prevent spoilage bacteria in wines with elevated pH.
    • Total SO2: Molecular SO2 affects malolactic bacteria. Ensure must/wines have no detectable free or molecular SO2. Traditional SO2 measurement methods may overestimate concentrations.

  2. Favourable and Unfavourable Conditions for MLF:

    • Ethanol (%v/v):
      • Favourable: <14%
      • Unfavourable: >16%
    • Temperature (℃):
      • Favourable: 18-22°C
      • Unfavourable: >25°C
    • pH:
      • Favourable: 3.3-3.5
      • Unfavourable: <3.3
    • Total SO2 (mg/L):
      • Favourable: <30
      • Unfavourable: >40

  3. Additional Considerations:

    • Inoculation Temperature: Optimal during the vulnerable development stage. Avoid high temperatures during alcoholic fermentation.
    • Pre-Adaptation: Consider pre-adapting the starting culture to high ethanol conditions.
    • Total SO2 Content: A good indicator of wine’s influence on malolactic bacteria and MLF.

Remember, successful MLF contributes to wine stability and flavour development. Cheers to well-fermented red wines! 🍷🔬🍇 .

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