Spontaneous malolactic fermentation can be risky business for winemakers as it offers very little control over the microflora in wine. Some concerns include: Variable speed of MLF VA production Biogenic amines (e.g. histamine) Risk of MLF in the bottle (CO2!!) Opportunity for spoilage microbes like Brettanomyces, Acetobacter, and undesirable LAB species Unwanted sensory flavors Managing these risks is crucial to ensure consistent and high-quality wines.