Adding Malic to Chardonnay

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

Al Hatfield

Junior
Joined
Apr 22, 2020
Messages
14
Reaction score
3
I’m a new at the game and am thinking of making a Chardonnay from a kit but I like very buttery oaky chardonnays. I’ve heard the acids in kits are already balanced so there’s no need for malolactic fermentation. But if I want the flavor characteristics from malolactic fermentation could I add malic acid in the beginning then do malolactic fermentation after the primary fermentation?
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,862
Reaction score
7,110
Location
South Louisiana
I’m a new at the game and am thinking of making a Chardonnay from a kit but I like very buttery oaky chardonnays. I’ve heard the acids in kits are already balanced so there’s no need for malolactic fermentation. But if I want the flavor characteristics from malolactic fermentation could I add malic acid in the beginning then do malolactic fermentation after the primary fermentation?
The answer is no. Problem is that the natural malic acid is the target / food for MLF conversion to Lactic acid, the man made stuff purportedly doesn’t cooperate. Move of from the kit and there’s lots of solutions.
I had a similar wine request a few years ago, ordered two Chard buckets from Brehm, did MLF, did some lees aging / stirring, and oaked half the batch. Came out fabulously.
 

Latest posts

Top