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WineEast Literature commonly cites a reduction in titratable acidity of 1-3 grams per liter through MLF, with an accompanying rise in pH of 0.1 to 0.3.1 Grown in cooler climates, high-malate varieties such as Baco Noir and Frontenac can regularly see close to 3 grams per liter reduction in titratable acidity due solely to MLF. Beyond simple acid reduction, other positive changes include increased microbiological stability, reduction of SO2 binding sub- stances, enhanced complexity, reduced "green" vegetative aromas and improved mouthfeel. While MLF finds its greatest utility in red wines, with their gener- ally preferred lower acid profiles, some whites are good candidates as well. In fact, any wine with acid that cannot be balanced with re- sidual sugar without violation of convention could potentially benefit from MLF. Chardonnay is an obvious choice, but so are many higher acid white hybrid wines that might vie for a similar food-friendly role. No longer excruciating When I first started making wine professionally some 28 years ago, the process of initiating MLF was excruciatingly drawn out—or left dangerously to chance. In those dark ages, LAB cultures were slowly propagated in sterile apple juice or diluted wine. The culture was painstakingly built up to volume in stages. Contamination was always a concern, and microscopic monitoring was a recommended part of the protocol. The whole process usually needed to be started sometime in the middle of harvest. It was not unusual for overbooked When You Require A Consistent Supply GRAPE SOURCING: WINERY SUPPLY: TRANSPORTATION: By variety, appellation or specification All equipment and supplies for all phases of winemaking Logistical network operating daily from coast to coast The malic acid enzyme test confirms the completion of malolactic fer- mentation. Paper chromatography is another commonly used tool. winemakers simply to put the wine in barrels and wait for nature to take its course when temperatures warmed up in the spring. Some still roll the dice this way, but there are risks involved that I feel are unnecessary. One of the greatest advances in winemaking during my career has been the development of direct inoculation LAB cultures. These LAB preparations have been selected, cultivated and acclimated to withstand the severities of freeze-drying and still perform their duties in the cellar when we call on them. They are provided in suf- ficient populations so as to negate the need for serial propagations. In addition to the time and labor saved, they allow for fast and dependable MLF and yield a malate-negative wine ready to receive prophylactic SO2 additions earlier than previously possible. Your Source For Quality Products including: fresh grapes, juice and bulk wine 101 Reserve Road * Hartford, CT 06114 * 877-812-1137 * Sales@JuiceGrape.com 60 Wines & Vines JUne 2012