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 […]

Nutriferm Osmobacti, an activator and osmotic regulator for malolactic fermentation, helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, Osmobacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.  Watch this quick video on how to use Nutriferm Osmobacti during MLF!

Worried about Smoke Taint and your MLF? Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in this webinar and download the webinar notes!

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

Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in our upcoming 30 minute webinar on Oct 7th, 2020. Seating is limited. For More Details and Registration: http://ow.ly/pTnP50BzjaS

Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in our upcoming 30 minute webinar, seating is limited. For More Details and Registration: http://ow.ly/pTnP50BzjaS