Went back and reread some old stuff I had on MLF, just as a refresher course, since the season is upon us and I'm struggling with MLF on a couple of stubborn wines. In the MoreWine guide to Malolactic Fermentation, section D talks about SO2 management. It's a good refresher. It's not just about free SO2 in your wine, but also about bound SO2, there are recommended limits for both from Lallemand.
I realize that the date of this publication is 2011, and we have some new MLB these days, but I'm hunting for some reason why I'm still struggling.
Anyway, a good read for you scholars out there at:
http://morewinemaking.com/public/pdf/mlf09.pdf
I realize that the date of this publication is 2011, and we have some new MLB these days, but I'm hunting for some reason why I'm still struggling.
Anyway, a good read for you scholars out there at:
http://morewinemaking.com/public/pdf/mlf09.pdf
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