Fine Vine Wines Forum: Who picked up any Chilean Juices?

Author

Message

tepe
Winemaster Member

Joined: 24 December 2008
Location: United States
Online Status: Offline
Posts: 2104

Posted: 24 June 2010 at 7:13pm

WHY??

Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out
of work and their dreams would be shattered.
FROM NJ

IP Logged

pizz65
Senior Member

Joined: 12 December 2007
Online Status: Offline
Posts: 159

Posted: 29 August 2010 at 7:50am

What is MLF?? I'm sure this is a dumb question.

Frank, Lancaster county, PA

IP Logged

tepe
Winemaster Member

Joined: 24 December 2008
Location: United States
Online Status: Offline
Posts: 2104

Posted: 29 August 2010 at 8:26am

Malolactic fermentation is commonly referred to as "MLF", or (in winemaker's speak as) "malo" (pronounced may-low). So if MLF is a type of fermentation, what ferments, what does the fermenting, and most importantly, what sort of changes does MLF make to the final sensory quality of the wine? MLF usually occurs shortly after the end of the primary fermentation (when the grape sugar is converted to alcohol by yeast). It is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L-lactic acid. This conversion is accompanied by the production of carbon dioxide (so hence the term, fermentation). Lactic acid tastes markedly less sour than malic acid. In addition lactic acid has a mouthfeel "softness" about it in comparison to the oft described "hard" and "metallic edged" malic acid. In short, MLF results in a natural de- acidification and softening of the wine's palate. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. For wines produced from such grapes, de-acidification via MLF is particularly useful as it results in a more balanced and palatable wine.

Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out
of work and their dreams would be shattered.
FROM NJ

IP Logged

ttortorice
Groupie Member

Joined: 18 August 2009
Location: United States
Online Status: Offline
Posts: 52

Posted: 29 August 2010 at 1:40pm

So is MLF taking place after we rack from primary to secondary with sediment and before clarifying?

Do what's right, not what's easy.

IP Logged

tepe
Winemaster Member

Joined: 24 December 2008
Location: United States
Online Status: Offline
Posts: 2104

Posted: 29 August 2010 at 2:34pm

Originally posted by ttortorice

So is MLF taking place after we rack from primary to secondary with sediment and before clarifying?

It can start by itself or you can add a culture. This is done before adding any meta.

Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out
of work and their dreams would be shattered.
FROM NJ

IP Logged

Wade
Administrator Group

Forum Moderator

Joined: 03 July 2006
Online Status: Offline
Posts: 14874

Posted: 29 August 2010 at 7:24pm

It is typically started right after fermentation is done or right before it has ended because you dont want to add any sulfites to the wine as it will inhibit MLF. MLF turns the harsh malic acid into lactic acid which is much smoother. This process can take from 8 weeks to a few months depending on temps and a few other variables. It is nowhere near as volatile of a fermentation as a standard fermentation and usually is actually pretty hard to tell and can look more like the wine is just degassing with little tiny bubbles coming up the side of the carboy. You should never ever add sorbate to wine that is or has gone through MLF as it can attain a geranium smell and taste to it which is most likely impossible to rid your wine of.

Id rather have a bottle in front of me than a frontal lobotomy!
Middlebury, Ct.

IP Logged

DancerMan
Senior Member

Joined: 18 January 2010
Online Status: Offline
Posts: 449

Posted: 31 August 2010 at 11:23am

Originally posted by ttortorice

So is MLF taking place after we rack from primary to secondary with sediment and before clarifying?

Just be mindful that a MLF is for fresh/frozen grapes and their juices. It is not something one would typically ever do with kit wines.

Richard
Colorado Springs, CO

IP Logged

ttortorice
Groupie Member

Joined: 18 August 2009
Location: United States
Online Status: Offline
Posts: 52

Posted: 31 August 2010 at 2:50pm

Originally posted by DancerMan

Originally posted by ttortorice

So is MLF taking place after we rack from primary to secondary with sediment and before clarifying?

Just be mindful that a MLF is for fresh/frozen grapes and their juices. It is not something one would typically ever do with kit wines.

Great, now I know why I didn't know, have only done kits.

Do what's right, not what's easy.

IP Logged

Juice Buckets
Fine Vine Wines Forum : Kit and Fruit Wine Making : Juice Buckets

Author	Message
tepe Winemaster Member Joined: 24 December 2008 Location: United States Online Status: Offline Posts: 2104	Posted: 24 June 2010 at 7:13pm
	WHY??
	Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out of work and their dreams would be shattered. FROM NJ
	IP Logged

pizz65 Senior Member Joined: 12 December 2007 Online Status: Offline Posts: 159	Posted: 29 August 2010 at 7:50am
	What is MLF?? I'm sure this is a dumb question.
	Frank, Lancaster county, PA
	IP Logged

tepe Winemaster Member Joined: 24 December 2008 Location: United States Online Status: Offline Posts: 2104	Posted: 29 August 2010 at 8:26am
	Malolactic fermentation is commonly referred to as "MLF", or (in winemaker's speak as) "malo" (pronounced may-low). So if MLF is a type of fermentation, what ferments, what does the fermenting, and most importantly, what sort of changes does MLF make to the final sensory quality of the wine? MLF usually occurs shortly after the end of the primary fermentation (when the grape sugar is converted to alcohol by yeast). It is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L-lactic acid. This conversion is accompanied by the production of carbon dioxide (so hence the term, fermentation). Lactic acid tastes markedly less sour than malic acid. In addition lactic acid has a mouthfeel "softness" about it in comparison to the oft described "hard" and "metallic edged" malic acid. In short, MLF results in a natural de- acidification and softening of the wine's palate. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. For wines produced from such grapes, de-acidification via MLF is particularly useful as it results in a more balanced and palatable wine.
	Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out of work and their dreams would be shattered. FROM NJ
	IP Logged

ttortorice Groupie Member Joined: 18 August 2009 Location: United States Online Status: Offline Posts: 52	Posted: 29 August 2010 at 1:40pm
	So is MLF taking place after we rack from primary to secondary with sediment and before clarifying?
	Do what's right, not what's easy.
	IP Logged

tepe Winemaster Member Joined: 24 December 2008 Location: United States Online Status: Offline Posts: 2104	Posted: 29 August 2010 at 2:34pm
	*Originally posted by ttortorice* So is MLF taking place after we rack from primary to secondary with sediment and before clarifying? It can start by itself or you can add a culture. This is done before adding any meta.
	Sometimes I reflect back on all the wine I drink. Then I think of the dreams of the winemakers. If I didn't drink this wine, they might be out of work and their dreams would be shattered. FROM NJ
	IP Logged

Wade Administrator Group Forum Moderator Joined: 03 July 2006 Online Status: Offline Posts: 14874	Posted: 29 August 2010 at 7:24pm
	It is typically started right after fermentation is done or right before it has ended because you dont want to add any sulfites to the wine as it will inhibit MLF. MLF turns the harsh malic acid into lactic acid which is much smoother. This process can take from 8 weeks to a few months depending on temps and a few other variables. It is nowhere near as volatile of a fermentation as a standard fermentation and usually is actually pretty hard to tell and can look more like the wine is just degassing with little tiny bubbles coming up the side of the carboy. You should never ever add sorbate to wine that is or has gone through MLF as it can attain a geranium smell and taste to it which is most likely impossible to rid your wine of.
	Id rather have a bottle in front of me than a frontal lobotomy! Middlebury, Ct.
	IP Logged

DancerMan Senior Member Joined: 18 January 2010 Online Status: Offline Posts: 449	Posted: 31 August 2010 at 11:23am
	*Originally posted by ttortorice* So is MLF taking place after we rack from primary to secondary with sediment and before clarifying? Just be mindful that a MLF is for fresh/frozen grapes and their juices. It is not something one would typically ever do with kit wines.
	Richard Colorado Springs, CO
	IP Logged

ttortorice Groupie Member Joined: 18 August 2009 Location: United States Online Status: Offline Posts: 52	Posted: 31 August 2010 at 2:50pm
	*Originally posted by DancerMan* *Originally posted by ttortorice* So is MLF taking place after we rack from primary to secondary with sediment and before clarifying? Just be mindful that a MLF is for fresh/frozen grapes and their juices. It is not something one would typically ever do with kit wines. Great, now I know why I didn't know, have only done kits.
	Do what's right, not what's easy.
	IP Logged