malolactic fermentation chardonnay ? Help

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malolactic fermentation chardonnay ? Help

Postby zippd » Fri Oct 21, 2011 8:08 pm

About to end primary fermentation of 6 gallons of chardonnay juice/must, going to add one packet of malolactic culture packet to secondary fermentation. Looking to create a rich buttery chardonnay. Having never done this before.....

My questions are:
1.) Should I add sulfates to the juice before adding the malolactic culture?

2.) Is there a need to monitor the juice after adding the culture? If so, what & how would I monitor? Or should I just let it run it coarse?

3.) How long should I let the malolactic fermentation take place?

4.) How do I stop the malolactic process if I should need to?

Any and all advise would be most appreciated.
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Re: malolactic fermentation chardonnay ? Help

Postby grapeadmin » Sun Oct 23, 2011 11:28 am

1) no sulfite. It inhibits mlf

2) basically let it run it's course but it can be difficult in whites. I would recommend adding a mlf nutrient such as http://www.thegrape.net/browse.cfm/opti ... 12323.html

3) At least several months. You can look for very small bubbles raising up in the wine. If in a carboy the bubbles can be seen in the neck. To make sure mlf is complete, you can test for malic acid with a test such as this http://www.thegrape.net/browse.cfm/accu ... 11914.html

4) Don't try to stop it. Let it finish. If you try and stop it, it could restart after bottling resulting in carbonated wine.

john
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Re: malolactic fermentation chardonnay ? Help

Postby jasoon » Mon Oct 24, 2011 8:21 am

Another technique that will assist in getting you that buttery characteristic is "battonage."

Gently stir, not vigorous, just enough to get the lees back into suspension. So no splashing. How often and for how long are the variables. I generally stir once a week for a month to a month and a half. This gives me a nice buttery/nutty note with out being over powering.

I usually perform battonage during MLF, because MLF needs a little stirring anyhow. Kill two birds with one stone.

Just be gentle you don't want to oxidize the wine, and that is possible if your incorporating oxygen while stirring.

Hope this helps
~j
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Re: malolactic fermentation chardonnay ? Help

Postby grapeadmin » Wed Feb 29, 2012 10:54 am

Good point jasoon.

john
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Re: malolactic fermentation chardonnay ? Help

Postby dryclean » Tue Sep 17, 2013 2:41 pm

I have 6 gal of Chardonnay bubbling away primary fermentation Started at 1.090-1.095
I want a nice buttery taste.
I want to add French oak chips
What steps should I take after the primary fermentation is done SG 1.020
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Re: malolactic fermentation chardonnay ? Help

Postby grapeadmin » Wed Sep 18, 2013 10:24 am

See the steps outlined above. MLF and battonage.

john
g and g
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Re: malolactic fermentation chardonnay ? Help

Postby dryclean » Thu Sep 19, 2013 8:06 am

Ok got it but when would be a good time to add oak chips
after Malo?
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Re: malolactic fermentation chardonnay ? Help

Postby grapeadmin » Thu Sep 19, 2013 10:36 am

It does not matter. You can add oak during or after ML.

thanks
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