As harvest winds down, winemakers begin shifting their focus from primary fermentation to the next stage of wine development.

For many wines, that means malolactic fermentation (MLF), where lactic acid bacteria convert malic acid into lactic acid. This process can soften acidity and contribute to the wine’s overall sensory profile and stability.

However, MLF isn’t simply a matter of adding bacteria and waiting.

Before inoculating, it’s important to evaluate the wine. Factors such as pH, alcohol, temperature, SO₂, residual sugar and malic acid can all influence how easily bacteria establish and complete MLF. High alcohol, low pH, low temperatures and low starting malic acid concentrations can create challenges. SO₂ is also inhibitory, so avoid adding SO₂ until after MLF is complete.

Testing helps you make informed decisions.

A wine panel provides useful information about the wine’s current condition and can help winemakers choose an appropriate approach before problems develop. Continued analysis can also help monitor the transition from primary fermentation into MLF.

At myEnologist, we provide wine analysis to help winemakers track this important stage of the winemaking process.

Harvest may be winding down, but there is still plenty of winemaking ahead.

Have questions about monitoring MLF? Contact the myEnologist team to learn more about our wine analysis services.