MLF Flashcards
1
Q
Bacteria
A
- Oenococcus Oeni
- Pediococcus
- Lactobacillus
Example: Chateau Ste Michelle combines two strains: PN-4 (they think makes for softer mouthfeel) and Alpha (they think more focused finish) for Chardonnay.
2
Q
Basic facts
A
- Prefer a pH of **
- Inhibited by SO2, Lysozyme, temperatures below 52F
3
Q
Examples
A
Chateau Ste Michelle:
- large-scale winemaking, can’t afford to inoculate every tank. So they build up a big colony in a flex tank and use that to inoculate their Chardonnay.
Houndstooth:
- low pH Barbera of 3.0. Have to inoculate with special freeze-dried ** isolated from Alto Aldige.
- Forlorn Hope uses same fruit but ferments all whole cluster to raise pH and have a native MLF.
Hanzell:
- blocks MLF for freshness
Gimmonnet:
- puts all their Chard through MLF because think Cote des Blancs too acid
Pierre Peters:
- used to do all MLF until 2005, now they do partial due to climate change
4
Q
Diacetyl
A
- Chateau Ste. Michelle & Rombauer add citric acid when they inoculate to increase diacetyl prodction
- Diacetyl can be consumed by lees
5
Q
pH change
A
MLF will raise the pH of a wine by 0.1 - 0.3
