Malolactic Fermentation in Wine
Restarting Stuck Malolactic Fermentations
Winemakers are aware that Oenococcus oeni bacteria, responsible for malolactic fermentation, are successful only if they can adapt to the harsh environment of a fermenting must or finished wine. The usual conditions influencing the success of malolactic fermentation include pH, temperature, alcohol and sulfur dioxide (both free and total) as shown in Table 7.2. Problems can arise when the pHs are not with in an acceptable range (3.2-3.5), alcohols are high (greater than 14.5%), the temperature of the wine is low (less than 15C, 59°F), or the total sulfur dioxide is high (greater than 30mg/L).
Click on the following topics for more information on malolactic fermentation in wine.
Topics Within This Chapter:
- Introduction to Malolactic Fermentation
- Wines Benefiting from Malolactic Fermentation
- Effects of Malolactic Fermentation
- Spontaneous Malolactic Fermentation
- Inoculated Malolactic Fermentation
- Nutritional Requirements of Malolactic Bacteria
- Factors Affecting Malolactic Fermentation
- Restarting Stuck Malolactic Fermentations
- Monitoring Malolactic Fermentation
- Completion of Malolactic Fermentation
