While wine analytical evaluation may not always be the most exciting part of wine production, it is an essential component to quality wine production. The chart below indicates minimal wine analyses that should be included at various stages of production. Most wineries, of all sizes, can integrate these minimums into their analytical wine lab. Additional […]
MLF
Production Guide: Red Wine Processing Techniques to Enhance Red Color
Production Guide: Red Wine Production Diagram – Co-Fermentation
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Production Guide: Red Wine Production Diagram – Primary Fermentation with Sequential MLF
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Production Guide: Re-Starting a Stuck Malolactic Fermentation (MLF)
Why is this important? For wines in which MLF is desirable, completing MLF to dryness (defined at 0.3 g/L malic acid or 300 mg/L malic acid) is essential. Wines in which the MLF is not completed require proper stabilization, such as adequate sulfur dioxide additions, sterile filtration, or a combination of both. Note that addition […]
Re-Starting a Stuck Malolactic Fermentation (MLF)
Webinar Curriculum Determination of when MLF is dry: review paper chromatography versus measuring malic acid concentration. Outline the wine chemistry components that can contribute to a stuck MLF. Five methods and steps for re-starting a stuck MLF. Action items for a winemaker to prevent and plan for a stuck MLF. Video length: 40 minutes
