Malolactic fermentation or no?

We have two batches of new wine from this year's crop, and are undecided whether to dose them with the bacteria for malolactic fermentation.

Zin has a brix of 24.2, pH 3.2, and a TA of 0.65.

Cab has brix 24.0, pH 3.2, and TA 0.73.

Any opinions?

TIA

Hi Jim,
The “final decision” is yours, you’re the winemaker. If the wine taste good to you now don’t let it undergo ML. But words of caution- make sure you protect the wine so that later on in it’s evolution it doesn’t become “fizzy” or worse (well messy anyway) “exploding corks”! (BTW those numbers are harvest (crush) numbers do you have post- primary fermentation numbers?)

Salute

As Victor says, if you like the wine now then why change it? However, from our experience, you will need to actively prevent ML if you don't want it to occur. Our wines seem to always undergo this and we don't inoculate to get it started.

There's a good discussion of ML at: http://lfbisson.ucdavis.edu/PDF/VEN124%20Section%204.pdf

I would inoculate. While malo does occur by itself, the strains might not be what you want, and you won't control when it's finished. Using a recognized bacteria strain, you'll see malolactic fermentation start within a day and it'll be done in a month or so. The wine will be more stable in the long run.

I thought red wines always, or virtually always, go through malo.

I thought red wines always, or virtually always, go through malo.

Me too.. maybe someone can enlighten??

Yes, soften the acids (my answer, but opinions will vary).

Does the wine taste of tart green apples? If so, it needs to be put through malo.

-Paul W.

I thought red wines always, or virtually always, go through malo.

Generally the rule, and a good one too. With all the tannin, red wine malic acidity really ought to be kept in check.

I just noticed the pH of Jim's juice--3.2.

Jim, can you get it to at least 3.3 pH? ML has a tough time starting with lower pH.

Generally during alcoholic fermentation my acid drops somewhat and my pH rises. (Those numbers Jim posted look like “crush” (or “harvest”) numbers). There are lactic acid bacteria (LAB) available to home winemakers that work fairly well in low pH wines.

Salute