Forbidden Garden
Junior
- Joined
- Oct 9, 2020
- Messages
- 19
- Reaction score
- 7
Hello,
I made a dry red wine, now its been aging for three months. It has TA of appr. 9g/l. I think it would benefit from malolactic fermentation, it should soften acidity a little bit. I have doubts about making MLF. I would add special bacteria for that, called "Malocid". The temperature needed for MLF to happen should be at least 62F (17C) or higher. This means, the wine would be kept in quite warm conditions for 1-2 months. And i can not add sulfites before MLF. Can this warm environment harm my wine? In what temperature and what conditions You make MLF?
(I have made MLF to one wine before, the lactic bacterias were added, and wine was kept in room temperature for two months. After the end of MLF i was quite happy with results. But soon aromas that were given by MLF, vanished, and some off-flavours occured. Maybe it is only coinsidence, and wine had a problems prior to MLF. But now i am not sure, will sitting in room temperature will not spoil or age my wine.)
I made a dry red wine, now its been aging for three months. It has TA of appr. 9g/l. I think it would benefit from malolactic fermentation, it should soften acidity a little bit. I have doubts about making MLF. I would add special bacteria for that, called "Malocid". The temperature needed for MLF to happen should be at least 62F (17C) or higher. This means, the wine would be kept in quite warm conditions for 1-2 months. And i can not add sulfites before MLF. Can this warm environment harm my wine? In what temperature and what conditions You make MLF?
(I have made MLF to one wine before, the lactic bacterias were added, and wine was kept in room temperature for two months. After the end of MLF i was quite happy with results. But soon aromas that were given by MLF, vanished, and some off-flavours occured. Maybe it is only coinsidence, and wine had a problems prior to MLF. But now i am not sure, will sitting in room temperature will not spoil or age my wine.)