September 06, 2024
Spontaneous malolactic fermentation can be risky business for winemakers as it offers very little control over the microflora in wine.
Some concerns include:
- Variable speed of MLF
- VA production
- Biogenic amines (e.g. histamine)
- Risk of MLF in the bottle (CO2!!)
- Opportunity for spoilage microbes like Brettanomyces, Acetobacter, and undesirable LAB species
- Unwanted sensory flavors
Managing these risks is crucial to ensure consistent and high-quality wines.
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