abefroman Senior Member Joined Oct 22, 2010 Messages 770 Reaction score 4 Dec 6, 2010 #1 Does malic acid turn to lactic acid slowly on its own? Or will it basically not happen at all without the bacteria?
Does malic acid turn to lactic acid slowly on its own? Or will it basically not happen at all without the bacteria?
Luc Dutch Winemaker Joined Nov 5, 2006 Messages 1,615 Reaction score 48 Dec 7, 2010 #2 It will not happen unless there are malo-lactic bacteria in the wine. If you want it to happen you should have thye bacteria and should NOT have sulphited your wine. Sulphite will kill the bacteria. Luc
It will not happen unless there are malo-lactic bacteria in the wine. If you want it to happen you should have thye bacteria and should NOT have sulphited your wine. Sulphite will kill the bacteria. Luc
JohnT Moderator Supporting Member Joined Feb 9, 2010 Messages 10,069 Reaction score 5,947 Dec 7, 2010 #3 Luc said: It will not happen unless there are malo-lactic bacteria in the wine. If you want it to happen you should have thye bacteria and should NOT have sulphited your wine. Sulphite will kill the bacteria. Luc Click to expand... Just to expand a little. You should not exceed 30 ppm on free run sulfur. Any amount below that level should be OK.
Luc said: It will not happen unless there are malo-lactic bacteria in the wine. If you want it to happen you should have thye bacteria and should NOT have sulphited your wine. Sulphite will kill the bacteria. Luc Click to expand... Just to expand a little. You should not exceed 30 ppm on free run sulfur. Any amount below that level should be OK.
