Malolactic bacteria cultures are added to must or wine in order to convert the harsher malic acid to softer lactic acid. This process is known as Malolactic Fermentation or MLF. This inoculation can be performed concurrently with alcoholic fermentation or once alcoholic fermentation has completed. If added concurrently with the yeast, it will complete approximately one week after alcoholic fermentation. Concurrent MLF is recommended when there is almost no chance of "Stuck" alcoholic fermentations. Concurrent MLF is a much quicker process also.
If MLF is performed after alcoholic fermentation, this will usually take 6-8 weeks and must have a minimum temperature of 62°F during the entire process.
The four parameters to keep in mind when choosing the correct ML strain are SO2 levels, pH, alcohol level, and temperature. For this reason, if you do not know which strain to choose, please call or email us. We recommend getting your must or wine tested (which we provide in house) prior to choosing your MLF strain.