I inoculated a wild sand plum wine for MLF back in November and it is still going strong 6 months later. Should I be concerned about the bacteria producing an undesirable lees at some point?
One of the hundreds of different strands of Bacteria, the Lactobacillus bacteria is what they specifically use for MLF.. It's harmless, but great for creating that creamy acid :)
Oenococcus oeni is the most common bacteria winemakers use for malolactic fermentation. Commercial strains of Lactobacillus plantarum are another bacteria used in winemaking but are currently not approved for use in the United States.
Perhaps the best short video on malolactic fermentation!
Glad it was helpful!
Great video. Thank you.
chemistry class was actually useful..
I inoculated a wild sand plum wine for MLF back in November and it is still going strong 6 months later. Should I be concerned about the bacteria producing an undesirable lees at some point?
Well, wine definitely sounds candida-friendly:D
Pls ans me in malolactic fermentation when I will inoculate bacteria during fermentation???
Thanks
actually useful thank you.
Another great explanation.
Which bacteria is use for malolactic fermentation??
One of the hundreds of different strands of Bacteria, the Lactobacillus bacteria is what they specifically use for MLF.. It's harmless, but great for creating that creamy acid :)
Oenococcus oeni is the most common bacteria winemakers use for malolactic fermentation. Commercial strains of Lactobacillus plantarum are another bacteria used in winemaking but are currently not approved for use in the United States.