when exactly is the malolactic fermentation induced

Fermentation and maceration  >>> Devatting (draining the free run wine) >>> Pressing >>> Racking off the gross lees  >>>>> Racking off the fine lees

Where in the above flow chart extract does the malo occur?

Sequentially, is it the same for red wines and white wines?

In what (container) does it occur?

Thanks

 

Original Post

yes, and sometimes all by itself whenever the hell it wants to.

the trend the last 10 years has been to inoculate towards the end of primary while the must is still warm from fermentation.  The theory being one avoids the difficulties of getting secondary started caused by cold cellars.  

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