When and how to do a malolactic fermentation?
There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different environmental requirements than yeasts. Hence a number of important factors are best taken into account if a malolactic fermentation is to proceed properly and smoothly: malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must be a maximum of 10 mg/litre and the total SO2 content a maximum of 30 mg/litre. The pH value of the wine must be at least 3.1 and the alcohol content must be a maximum of 13%vol. Finally, the temperature of the wine is also very important: 17°C or more. Dissolve the freeze-dried cultures in plenty (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly. Stir from time to time and after half an hour add it to the wine.