Testing My Wines for ML
I met Tom at the winery to: 1) test the wines if they've finished malolactic fermentation, and 2) top the barrels.
As Tom and I tasted through the wines, Tom took small samples and placed them on the chromotography paper. Chromotography kits test whether a wine has started, is undergoing, or completed malolactic fermentation.
UPDATE: I've added a photo of the chromotography paper showing that 3 of my wines have not gone through ML>
A biochemical reaction, sometimes called secondary fermentation, where bacteria converts malic acid into lactic acid and carbon dioxide-no alcohol is produced. Because lactic acid is milder than malic acid, wines that undergo this process become softer and smoother. In addition, malolactic fermentation produces diacetyl (or biacetyl), which resembles the smell of heated butter and adds complexity to wine.
Malolactic fermentation is a positive event in some cases, and most high-quality red wines and some white wines (including white Burgundies and California Chardonnays) undergo it.
more on: epicurious' Wine Dictionary
After primary fermentation, where the sugars are converted to alcohol, winemakers keep a keen eye on malolactic fermentation. Sometimes called secondary fermentation, bacteria converts malic acid (that in an apple) into lactic acid (that in milk). Similar to primary fermentation, secondary fermentation can happen "naturally" ; or faciliated by inoculating with a freeze dried culture (like Viniflora Oenos or Enoferm Beta.
This year I inoculated my wines with ML during primary fermentation. We ran took samples and tested the following barrels: Dutton Pommard, Dutton Mixed, Zin Blue, Zin White, and Syrah. Tom reported that none are done or even, apparently, active. We are both surprised because they taste like they are done and in the past, wines are usually done. I will investigate further.