MLF wine kits

On 3-31-2006 8:01 AM, Crhoff

Crhoff,

I recalled seeing an answer to your question from one of the kit manufacturers, but I was unable to find it in the archives or on their web sites. So I posed the question to the good people at Winexpert:

I would like to inquire about MLF and your wine kits, either red or whites of an appropriate style for MLF. I checked through your FAQ but saw no mention of MLF. Do the kits contain MLB? If they do not, would the addition of MLB at the appropriate time improve the kits of varietals for which MLF is commonly performed? I appreciate your time and reply.

Regards, Ken Taborek

And the reply was:

"Hello Ken,

Thank you for your contact and for using our products. The addition of a malolactic bacteria to wine kits should not be attempted. This is due to the fact that most juices are tartrate-stabilized prior to concentrating or blending, and thus contain a very high proportion of malic acid. Malolactic fermentation would convert this malic acid to lactic, leaving a kit with very little acid, and a pH above 3.8, leaving it flabby, soft, and very susceptible to bacterial infections. Also, there are some situations where a very small amount of sorbate may be present in juices or concentrates. Malolactic fermentation in the presence of sorbate yields hexadienol, otherwise known as geraniol, which produces the strong and disagreeable odor of rotting geraniums. As malolactic fermentation is generally induced to achieve either a buttery character, or to increase the softness of the wine, we replicate these effects in the kit by blending less harsh concentrates, and using special types and amounts of oak to give a butter-diacetyl character.

Cheers,

Linda Kazakoff Customer Service Winexpert Inc. 1622 Kebet Way Port Coquitlam, B.C. V3C 5W9 604-941-5588"

With thanks to Linda from Winexpert, I hope this helps!

Cheers, Ken Taborek