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Malolactic fermentation

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omid379

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Hi guys
My wine is completely fermentated. Therefore to avoid oxidation I added 100 mg/l of sodium metabisoulphite(I know it's a little too much). I just read somewhere that sulphite kills the bactetia that triggers the malolactic fermentation.It's been 2 days and the process has not started. Would it have started if I hadnt added the soulfite? If I rack the wine and reduce the free so2 level by doing so, would it make it happen? And is there any way to do it without adding bacteria because I live in Iran and I don't have access to winemaking equipment.
Thanks for your help in advance.
 

ibglowin

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Most malolactic bacteria have a SO2 tolerance of ~50ppm or so. So that will effect it. The wine's pH and alcohol levels will also effect it. The pH must be within a certain range with higher pH being better and lower alcohol also being better. Normally you would not add any SO2 until after malolactic fermentation is complete. Even if it takes months.
 

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