Making a Malolactic Bacteria Starter
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- เผยแพร่เมื่อ 10 ก.ค. 2024
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In this video, I will show how to make a malolactic bacteria starter along with some other tips to ensure that you have a successful and complete malolactic fermentation in your wine. This process includes hydrating the malolactic bacteria, using a nutrient like Acti-ML, and adding juice and wine to build up the bacteria colony and acclimate to the conditions before adding to your red or white wine. - วิทยาศาสตร์และเทคโนโลยี
Usually you could add ML bacteria to your red wine when the fermentation is over.
You add the ML bacteria to your fermented wine after the grape marc is pressed.
It is very important that you don’t add sulfur dioxide to your fresh wine since Ml bacteria only works when the free sulfur levels are under 30ppm=30mg/l
When ML fermentation is over about in a week or 2 (you know its ended when theres no more CO2 produced) you rack your wine from lees and add sulfur dioxide and set the free sulfur level to your desired level depending on your wine type.
In white wines you add ML bacteria to your wine after the fermentation is over and is racked from the lees.
ML fermentation (sometimes) could happen naturally at any time if Ml bacteria is present in your wine and the free sulfur dioxide level is under 30ppm (although you shouldn’t keep your sulfur dioxide level low just because you are waiting for ML fermentation to happen naturally. Sulfur protects your wine from oxidation and is very important that you adjust the sulfur level on a regular basis.
You can do ML fermentation but it is not necessarily important to put your wine through this process and risk oxidation
If the ph level in your wine is low like 3-3,3 it means that your wine is very acidic and ML could higher your ph since malic acid transforms to lactic acid which is a weaker acid but the ph level shouldn’t exceed 3,5-3,6 since higher ph level compromises wine stabilty.
You can add all kinds of things to your wine but it doesn’t mean you should.
Many wineries are going back to the old fashioned ways because they realise that the best wines are made with natural methods and not by poking your wine with all kinds of stuff and machines.
Hope this helps love and kisses from Hungary
Production on these videos has increased quite a bit. Keep it up!
You’re the best. Thank you for continuing to provide all this great content over the years. Glad to see the Plantra bird netting did so well.
Thanks very much for the content on MLF! Will definitely try to make the starter your way during next season.
Awsome video Rick! I wish I would have had this knowledge the first time I did mlf, thanks to you I feel so much better about my future in winemaking. Keep the great videos coming.🍷
another great video brother thank you. ps you inspired me to start my own backyard vineyard i will be planting in the upcoming spring
Thanks you! Congrats on the upcoming vineyard. It is great to learn hands on about the growing side of things, if for nothing else, to better be able to source good grapes. I just love going out there and scouting for problems (which there always are). I'd suggest getting a couple good books. Cornell puts out a pest management book for grapevines each year. Vines to Wines is also a great starting point. In addition to what the vineyard videos I post on TH-cam, I will also post some on Patreon where I can cover things like sprays that might get people into a frenzy on a more public facing platform.
@@TheHomeWinemakingChannel no way I've been following for awhile but I bought vines to wines a while ago and finally got vines recently so I can actually study the vine part in practice.
Thank you , we always go to your posts for information ❤️👍
Great video as always!! Thank you
Thank you!
This is my first wine making season. Got good grapes from Palisade Colorado (Chambourcin) back in early October. Made the mistake of adding SO2 after primary fermentation to get the levels back up! But, I then used VP41 bacteria by Lalvin and the MLF Is going well despite having 32ppm free SO2. Would recommend VP41 for anyone who made my mistake or has a high alcohol content or low pH.
Thanks for the insight! I haven't used VP41 but may give it a try next season.
Clark, nice to know that you are also making wine at home.
First time that I hear about Chambourcin grapes.
Thank you for the recommendation of VP41 malolactic bacteria for high alcohol (I am making syrah at 14% alcohol) but what is low Ph, 3.4 or 3.6 ? Thanks.
@@TheHomeWinemakingChannel According to the data sheet it has low diacetyl production. So if anyone is looking for diacetyl flavor you may not get that with VP41.
Thanks
Thank you so much for your videos! How much apple juice?
I never use sulfate's... I usually try to leave a little bit of carbon dioxide in the wine to displace the oxygen during bottling, I've kept wines for 2-3 years like this and they was all fine (the 2-3 years is because they're usually drunk before then), I think I've only ever had 1 bottle with an issue and it actually came down to a bad cork that didn't seal properly.
Great content . Could u kindly let know if there are means for creating lacto bacteria starter from scratch .
There are few techniques on making LAB ( by gardener’s) where they combine fermented rice wash with milk and after 5 -7 days the whey water separates out of curdled milk is used as lacto bacillus serum .
Please let know if the same could be used as a starter for malo lactic fermentation .
Just wondering if there is an way for wild MLF just like wild yeast fermentation.
Thanks
Great video. I had a few questions. My supplier has both Malolactic bacteria and Malolactic culture, is there a difference? Second if I use liquid Malolactic can I also use the Malo starter or is the liquid Malo specific to direct inoculation. Thanks.
Is the wine you are adding the MLB to still fermenting or has it finished?
I am making wine from Concord grapes the first fermentation is complete I added mililactic viniflora ch16 and next day I racked off into new carboy and added a 12% sweet wine for filler. Did I make a mistake will this stop my mililactic fermentation.
i live in a country which i can not buy malolactic bacteria, is there anything that i can replace it with to start the malolactic fermentation ?
Hi, what if I added malo bacteria in the wine after primary fermentation, but its winter and wine is simply too cold to start secondary fermentation. Is the bacteria lost? Will re-activate itself in the spring? Should I add the bacteria only when temperatures are high enough?
Is it possible to harvest a malo-lactic bacteria from the environment? I've already managed to grow my own wild yeast strain for pitching wines. Im guessing it's probably a good idea to buy some malic acid for food to grow it? I'll have to do some research I'm guessing
When you mention sulphites at crush in context with the MLF, do you mean the somewhat standard 50ppm addition, or would you recommend going lower to something like 30-35ppm?
Standard dose is fine. They bind and oxidize pretty readily in the aerobic fermentation environment. More of a SO2 concern would be any SO2 produced by your yeast strain which can produce anywhere from 10-100ppm depending on the strain and fermentation conditions. If it were high, you would want to give it a week or so with a loose lid before starting, or use a very tolerant MLB strain.
I'm confused...can fermentation with yeast be replaced with Malolactic fermentation? or after fermentation with yeast followed by malolactic fermentation? Thank you for your input
I’ve heard some winemakers co-inoculate with yeast and Malolactic bacteria, but have always waited because I was concerned about the sulfite levels being too high for it to work. How far into your wine making process do you wait until you add the Malolactic bacteria? Also, I’ve been using White Labs WLP675 culture which is already dissolved in a sterilized water solution, Perhaps next year I’ll try buying the dried culture. Thanks!
At least after 2days of yeast addition in Red wine fermentation. SO2 won't be a issue as most of it gets off during initial phase of fermentation. insure that your SO2 content should be less than approximately 30mg/L .
Hi, thanks for the video, question, does the the gravity change after ml fermentation? I’ve got a fruit wine that started to bubble after months, By my numbers it went from .994 to 1.008 to 1.010 yes checked all the likely suspects, it’s one batch out of many. Cheers
Do you smell or taste any VA? In case it's been infected with acetonacter, as acetic acid is heavier than water. At least that's my first thought.
steffeeH thanks for your comment, smell and taste are fine, is dry but not over the top. Just took a Ph 4.1 with an abv of 12 ish. This started to happen just after adding some sulphates. It is a strawberry wine which can be high in malic acid, hence the thought of a malolactic fermentation. I used Lalvin 71B to reduce the malic acid component of the wine. Cheers
I have a 5 gallon batch of mixed berry wine fermenting in primary. Its a mix of strawberry, blackberry, blueberry, and raspberry, with sugar to boost the abv. Its about 12.5 abv right now... higher but not crazy. Would this benefit from malolactic fermentation or should I avoid MLF and just plan on backsweeting after stabilizing?
This will be a gift for my in-laws in about a year and they prefer sweet wines. I've never done a MLF before so I dont want to mess this up. Any guidance is appreciated. Thanks!
Also, can you do a MLF if sorbates have already been added to the wine?
I would not so MLF on a fruit wine like that. Much of the character from those fruits comes from malic acid. Also you definitely don't want to do MLF after potassium sorbate has been added or the wine will have an off smell that smells like geraniums. Whenever you add potassium sorbate, you always want to add adequate sulfite to prevent MLF.
@@TheHomeWinemakingChannel so best thing to do may be to let it set in 2ndary to clear naturally, rack it again then backsweeten? Would I need to use sorbate again or will the early dosing of sorbate still prevent fermentation from starting up again?
Could you recommend a strain for apple cider? Thanks.
I don't normally recommend MLF on apple cider since it really doesn't taste like apples without malic acid. It can have so much malic that it not only will blow your pH way out of whack, but will also sometimes smell like old milk after MLF. I generally will take steps to prevent MLF in apple, since the wild bacteria will often come in on the apples. To round out an apple wine, a little back sweetening is often necessary. Most commercial apple wines marketed as dry will still have 1 gram per liter of sugar or a little more. If not marketed as dry it can often have in the range of 25-75g/L.
I have always learned that malolactic fermentation can produce volatile acidity (acetic acid) from glucose, isn't it very dangerous to add fruit juice (with sugar) to the starter ?
It is not an issue. I will often co-ferment if I have a wine high in malic acid and want to minimize diacetyl and have never seen any VA that sticks around. If you are sniffing hard, you will notice most yeast strains also produce a little VA but it is so miniscule that it blows off or binds up by the time the wine is a week or two into aging. Acetaldehyde during the end of red wine fermentation is actually somewhat helpful, as it binds with anthocyanin which locks in your color and eliminates the odor in the process. If you think about the amount of sugar in a half cup of fruit juice vs the 33 gallons of wine that a half packet of bacteria will ferment it is pretty negligible also. Must to make 33 gallons of wine would contain somewhere around 70lbs of sugar. VA is more of an issue with wild strains of malolactic bacteria that may be Pediococcus or other Lactobacillus species rather than Oenococcus Oeni which most packets will be.
@@TheHomeWinemakingChannel Thanks for the answer
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