That creamy, buttery aroma you sometimes find in a bottle of Chardonnay or other wines is thanks largely to a compound called diacetyl. It's the star player released during malolactic fermentation (MLF), and whether a winemaker wants to emphasize or eliminate it is one of the biggest stylistic choices they make. Diacetyl is a temporary byproduct of the bacteria's metabolism. It is later reduced into less aromatic compounds, which is why winemakers have to move fast to capture the flavor at its peak. To get a wonderfully buttery wine, the goal is simple: make a lot of diacetyl and then immediately halt its degradation. Here are the key strategies winemakers use to ramp up diacetyl production and keep that creamy character in the bottle: Timing is Everything: Inoculate after alcoholic fermentation.Wait until the main alcoholic fermentation is finished or almost finished before adding the bacteria. Why? The yeast that did the primary fermentation and the bacteria themselves are ve

Malolactic Fermentation Feasibility: Factors Affecting Ease of MLF There are several factors that influence malolactic fermentation (MLF). This includes obvious factors like alcohol, pH, and SO2 but also includes less obvious factors like alcoholic fermentation difficulty, yeast nutritional requirements, etc. Read on to learn more about some of these less frequently considered factors.  READ THE FULL ARTICLE Beyond the Basics Temperature Most cellars are actually too cold and inhibitory to malolactic bacteria. The ideal temperature range for MLF is between 18-22°C (64-72°F). If you consistently see sluggish or stuck MLFs, consider conducting MLF in tank or in a warmer space. Yeast Nutrient Need Bacteria require nutrients. Certain yeast strains have high nutrient demands and may leave the wine depleted of nutrtients (see yeast product description). In these cases we recommend using a malolactic fermentation nutrient. Malic Acid Level Very low malic acid concentrations (&l

Non-Binary Winemaking: The Rise of Mellow Malo in a Bid for Non-Buttery, Non-Steely Chardonnay

Winemakers are expressing Chardonnay in an entirely new way. By Kathleen Willcox  Malo + Chardonnay = J. Lo + Ben Affleck.  You either love them together or gag at the […]

🎤 Today, we give the floor to Robert Smith, winemaker from Quixote Winery in the Stags Leap district of Napa Valley.   🍇 Robert has been using Lallemand Oenology products through Scott Laboratories for about 10 years to produce wines from his 27 acres of grapevines.   🎬 He shares his experience with VP41 and SILKA, our natural selected wine bacteria with us. More information on each product: - VP41: Click here - SILKA:Click here   Thank you Robert! Your browser does not support HTML5 video.

Join us at the Iowa State University / University of Minnesota Joint Research and Winemaking Webinar Series for a presentation on the practical applications of malolactic fermentation. The Research and Winemaking webinar series is back with more FREE webinars offered to the grape and wine industry members using mostly hybrid and climate-adapted grape varieties. The webinars are co-organized and hosted by Dr. Aude Watrelot, Assistant Professor of Enology at Iowa State University & Drew Horton, Enology Specialist at the University of Minnesota’s Grape Breeding & Enology Project. :: From Dr. Watrelot :: Register for the FREE Research and winemaking webinar on Malolactic fermentation! During the 90-minute webinar on October 27th, 2020 at 3 PM Central Time, Chris Gerling (Cornell University) will present on research and practical aspects of malolactic fermentation. Tom Mondor (Gusmer Enterprises) and David Spector (Chr. Hansen) will present on practical aspects of malo

Enartis has released a new "Quick Tips" video on completing a successful Malolactic Fermentation.  In this video we discuss: Malolactic bacteria: Oenococcus Oeni Malolactic fermentation strategies: spontaneous or inoculated Successful MLF strategies with EnartisML range For more information, please see the following resources:  Newsletter: Taking the Risk out of MLF  Flyer: Tips for a Successful MLF  Video on the Use of Nutriferm Osmobacti