2002- Checking ML
In my Nov. 10 entry, none of my 2002 wines had gone thru ML. Since I wanted to get a sense of where they are now, I took some samples during our Advanced Tasting Panel on Dec. 28, and placed them on the chromatography paper.
Fortunately, the results are promising. The York Syrah has completed ML and the Dutton Ranch Pinot is partially done. The Teldeschi Zin is not done. The picture above shows the results from Nov. 10.
Since secondary fermentation is temperature sensitive (above 60 degrees), I wanted to capitalize on the recent warm weather spell. I added a slurry of Viniflora Oenos (ML culture), and Leucofood (ML nutrients) into some of the Pinot and Zinfandel. In a couple of weeks, I will test these barrels again.
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
Wines that don't go through ML taste spritzy. The spritz is a CO2by product of malic acid converting into lactic acid. When barrel sampling, this is a clue that is undergoing ML.
Not all wines go thru ML. Some winemakers inhibit this natural fermentation by adding enzymes like Lysozyme. Many white wines need malic acid's higher acidity to retain their crisp, lively character... Many winemakers now encourage malolactic fermentation for some batches of their Chardonnay while inhibiting the process in others, thereby giving the final blend improved complexity while retaining fruitiness and higher acidity.
more on: epicurious' Wine Dictionary