Malolactic Fermentation and Bacteria

By Erika Szymanski of The Wineoscope.  Microbiology has gotten a lot wrong studying yeast and bacteria. We’ve assumed, until quite recently, that if a microbe doesn’t grow in a dish it’s not [...]

By Dr. Molly Kelly, Enology Extension Educator, Department of Food Science.  As harvest comes to a close we have planned which wines will be going through malolactic fermentation (MLF). This [...]

by Heinrich du Plessis & Neil Jolly.  This study follows similar studies done by us on Chenin blanc and Pinotage. The aim of this study was therefore to determine the effect eight different [...]

By Wineland Media Lynn Engelbrecht, Senzo Mtshali, Bronwen Miller & Maret du Toit The results obtained showed that pH, ethanol and malic acid play an important role in the expression of the [...]

Malolactic fermentation (MLF) is a common processing technique used to biologically convert the malic acid to lactic acid and carbon dioxide (Krieger 2005). The conversion of malic to lactic acid [...]

by Natasha Pretorius, Lynn Engelbrecht & Maret du Toit – Wineland Media Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation [...]

by Charl Theron The conversion of malic acid to the weaker lactic acid during malolactic fermentation (MLF) is not the only important change that occurs during this process. Other intermediate [...]

Malolactic fermentation is an integrated part of winemaking which cannot be ignored. It can however be beneficial or detrimental and it is important that winemakers are well informed about it in [...]

This morning I was looking at some results from MLF trials done in Italy during the 2009 harvest season and once again the benefit was overwhelmingly on the side of co-inoculation of the bacteria [...]