Malolactic Fermentation

Copyright Ben Rotter 2002-2008

www.brsquared.org/wine

1 Introduction
Malolactic fermentation (MLF, or "malo") is an important winemaking process
conducted on most red grape wines and some white grape wines. It is also used
with some fruit wines. The following article gives information concerning the
conditions necessary for MLF, its affects, prevention, progress, suitable wine type
candidates for it and yeast compatibility.

2 Malolactic fermentation bacteria

MLF is conducted by lactic acid bacteria (LAB), of the genera Lactobacillus,
Oenococcus, Pediococcus, and Leuconostoc.
Not all LAB are desirable for MLF. Oenococcus oeni (formerly Leuconostoc oenos)
is the most beneficial, and probably the most frequently occurring species of LAB
in wine. Species associated with wine spoilage are generally members of
Lactobacillus and Pediococcus genera. The Lactobacillus genus, for example, can
cause acescence (excessive acetic acid) by metabolising sugar or tartaric acid
[Radler and Yannissis, 1972]. Many LAB metabolise pentoses, tartaric acid and
glycerol. The term "malolactic fermentation bacteria" (MLB) is commonly used to
refer to those LAB strains which are more desirable for MLF. They are more
resistant to low pHs such as those in wine (and in which other LAB find it more
difficult to live) and they prefer to metabolise malic acid over sugars and citric
acid (and they do not metabolise tartaric acid or glycerol). Oenococcus oeni, a
desirable strain, may also metabolise glucose to produce carbon dioxide, lactic
acid, acetic acid and ethanol (it follows the heterolactic pathway (6-PG/PK
pathway)) [Garvie, 1986; Axelsson, 1993; Henick-Kling, 1993] but will degrade
malic acid before degrading any glucose present under non-growing conditions.
The differentiation between LAB types is based the basis of sugar metabolism,
cell shape and physiological features. Homofermentary strains are defined as
those which transform sugar exclusively to lactic acid, whereas heterofermentary
strains transform sugars into lactic acid, ethanol, acetic acid, glycerol, mannitol
and other polyalcohols, and carbon dioxide.

Heterofermentative MLB can metabolise citric acid to predominantly acetic acid,

lactic acid and carbon dioxide [Dittrich, 1977; Subramanian and SivaRaman,
1984; Martineau and Henick-Kling, 1995]. The co-fermentation of citric acid and
glucose by O. oeni has been seen to increase its growth rate and biomass
production [Salou et al., 1994; Ramos and Santos, 1996; Liu, 2002].
Lactobacillus contains both homo- and
heterofermentative strains, whilst Pediococcus species
are all homofermentative, and Leuconostoc species are
all heterofermentary. Pediococcus and Leuconostoc
usually cease growing below pH 3.5.
The following table describes various species:

Table of some LAB Species

Homofementant

Pediococcus
cerevisiae
Pediococcus
damnosus

mainly present in musts and at high pH

after malolactic fermentation

Pediococcis
pentosaceus

sometimes present lower populations

Pediococcis parvulus
Lactobacillus casei

sometimes present lower populations

Lactobacillus
plantarum

mainly present in musts

Lactobacillus casei
Streptobacterium
Heterofermentant Leuconostoc gracile
Oenococcus oeni

most resistant to low pH

Leuconostoc
mesenteroides

sometimes present lower populations

Lactobacillus hilgardii
Lactobacillus
fructivorans
Lactobacillus
desidiosus
Lactobacillus brevis
Lactobacillus hilgardi

sometimes present lower populations

Lactobacillus brevis

sometimes present lower populations

(Cell shape and grouping may depend on the medium in which the bacteria grow.)

3 Effects of MLF
3.1 General
The reaction of interest during MLF is the conversion of L(-) malic acid to
monocarboxilic (L-) or D(-) lactic acid and carbon dioxide. (Whether L- or D- lactic
acid is produced depends on the LAB strain and substrate attacked.) All LAB follow
this pathway for MLF. It is worth noting that some commercial malic acid is
racemate, a mixture of L(-) and D(+) malic acid. Only L(-) malic acid will be
converted by MLB.
Malic acid ---> Lactic acid + Carbon dioxide
COOH-H2OC-H2C-COOH ---> CH3-CHOH-COOH + CO2
For every 1 gram of malic acid metabolised, 0.67 grams of lactic acid and 0.33
grams (or 165 ml) of CO2 are produced.
Bacteria also use only 0.3-2 g/l of sugars yielding about 100 mg/l of D-lactic acid
[Krieger et al., 2000].

3.2 Acidity
3.2.1 TA, pH, acid species
MLF affects TA, pH and acid species through the following factors:
a chemical deacidification usually reducing titratable acidity by about 1-4.6 g/l
(as tartaric)
a pH increase of between 0.1 and 0.45 units (more typically 0.1-0.25)
the fact that the newly formed lactic acid (like that in milk) appears softer on
the palate than the converted malic acid (like that in apples).
These factors can give a wine a rounder, softer, mellower mouth-feel.
MLB also produce substances which give these sensations more directly, and/or
integrate with bitter and astringent substances in wine. This is predominantly seen
in red wines and appears to be dependant on MLB strain.

3.2.2 Volatile acidity (acetic acid)

Most LAB cause a slight increase in volatile acidity. Acetic acid increases in dry
wine due to citric acid metabolism and chetonic compounds. This increase is by
0.05-0.2 g/l according to Krieger et al. [2000], though Riesen [1999] quotes up to

0.3 g/l. This increase is not usually perceptible, though the formation of acetic
acid esters does have an impact. [Riesen, 1999]. The increase is partly due to LAB
attacking trace sugar (usually 0.3-2 g/l of sugar [Krieger et al., 2000]) and citric,
pyruvic, and chetoglutaric acids, in addition to acetaldehyde. Acetic acid
production is higher during MLF at higher pHs [see Wibowo et al., 1985].
Acetic acid is produced during bacterial growth in must and wine (from sugar and
organic acid metabolisation), not during malic acid degradation. If the MLB grow
fast, more acetic acid is produced. Thus, when a high population MLB culture is
inoculated into a wine there is less growth, and therefore, a considerably lower
production of acetic acid.

3.3 Microbial stability

Under certain conditions, an MLF can increase the microbial stability of a wine.
Some spoilage bacteria attack malic acid. Therefore, by reducing the malic acid
content of a wine using the favourable method of controlled MLF, a more
microbially stable wine can potentially result.
MLB also consume nutrients (amino acids, nitrogen bases, vitamins) and this
reduction in nutrient availability has been thought to increase microbial stability
by limiting the potential growth of spoilage orgaisms. However, it has been shown
that wines which have completed MLF can still support Oenococcus oeni,
lactobacilli or pediococci [Costello et al., 1983]. Indeed bacterial growth may
continue after MLF, particularly if SO2 levels remain low [Davis et al., 1986].
Additionally, it should be kept in mind that MLFs which raise the pH above 3.5 can
cause a potential increase in microbial instability due to providing a more
favourable environment for spoilage organisms.

3.4 Aromatic/Taste Modification

Many people claim the alteration MLF makes in flavour alone (without regard for
acidity) is not perceptible. Some studies have confirmed this [see Davis et al.,
1985] and many might be used to support this argument [Asmundson and Kelly,
1990; Axelsson, 1993; Buckenhskes, 1993; Henick-Kling, 1995; Henick-Kling et
al., 1989; Sandine and Heatherbell, 1985; Sharpe, 1981; Wibowo et al., 1985;
van Vuuren and Dicks, 1993]. However, at least one other study showed that
similar wines which have undergone MLF can be distinguished from those which
have not [McDaniel et al., 1987]. Certainly, MLB can produce a whole host of
products during MLF (succinate, acetate, acetoin, lactate, diacetyl, mannitol, 2butanol, 1,3-propanedoil, and many more) depending on the available substrates
(acids, sugars, polyols, etc). These compounds are claimed by many to potentially
modify vegetal characters, and potentially impart nutty, lactic, and/or earthy
aromas.
Undesirable odours brought about by MLF are usually associated with pediococci
or lactobacilli, or MLF occurring above pH 3.5; whereas MLF by Oenococcus oeni
below pH 3.5 is less likely to produce off-odours [Jackson, 1994].

3.5 Loss/Gain of Fruitiness and Vegetative/Grassy Notes

Non-specific MLB strains can reduce or mask wine esters, resulting in a reduction
of varietal characteristics and fruit aromas.
However, some MLB strains (Leuconostoc oeni in particular) have been shown to
increase these compounds (blueberry, raspberry, cherry, pineapple). Current
theory is that a direct bacterial action releases varietal compounds from odourless
precursors in wine. [Krieger et al., 2000; Riesen, 1999].
A reduction in excessive vegetative and grassy notes caused by MLB has been
seen in wines made from underripe grapes, though the mechanism for this is
unknown. [Krieger et al., 2000; Riesen, 1999].

3.6 Loss of Colour

A reduction in colour intensity can be caused by MLB directly (not because of pH
increase). This is due to the metabolic activity of bacteria on phenolic compounds
[Lonvaud-Funel, 1995]. MLF has been shown to change colour hue (lower 520
nm) [Riesen, 1999].

3.7 Astringency
MLF can decrease astringency. Under the influence of MLF alone, total phenols
may decrease (gelatin index, measured at 280 nm). [Riesen, 1999]

3.8 Tannins and Anthocyanins

MLF can increase the polymerisation of tannins and anthocyanins. [Riesen, 1999]

3.9 Ethyl-lactate
Often exceeds the taste threshold of 60-110 mg/l giving a wider and fuller palate.

3.10 Diacetyl
3.10.1 What is diacetyl?
Diacetyl is a substance produced by many LAB which smells like warm/hot butter.
It is commonly used to flavour "movie" popcorn and gives the characteristic
buttery aroma to MLFed, lees-stirred Chardonnays that are so popular today.

3.10.2 Levels of diacetyl

Threshold levels vary for different wines. Martineau et al [1995] claimed diacetyl
thresholds of 0.2 mg/l in Chardonnay, 0.9 in Pinot Noir, and 2.8 in Cabernet

Sauvignon. Krieger et al. [2000] claim a level of 2-7 mg/l can give a "butter or
cheese" note that makes the aroma heavy and unpleasant and Jackson [1994]
writes that 1-4 mg/l adds "a desirable complexity to the fragrance" but at
concentrations over 5-7 mg/l the buttery aromas becomes overt and undesirable.
However, Dharmadhikari [2002] reported that 2-3 mg/l and 4-5 mg/l of diacetyl
enhanced wine aroma in whites and reds respectively. It is clear from this
information that acceptable levels vary depending on wine style and, most likely,
personal preference for diacetyl aswell.
On testing wines from 20 different regions, 28 different producers and 8 vintages,
Bartowsky et al. [2002] found that Chardonnay (of 24 wines) showed levels of
diacetyl from 0.3 to 0.6 mg/l (mean value 0.4 mg/l) whilst reds (Cabernet
Sauvignon, Merlot and Shiraz) showed 0.3 to 2.5 mg/L (mean value 1.1 mg/l) for
43 wines.

3.10.3 The production of diacetyl

Diacetyl appears to be a metabolic by-product of citric acid metabolisation by
Oenococcus oeni [Nielsen and Prahl, (1995) and Shimazu et al., (1985)]. The
amount produced depends on:
the LAB strain
cell multiplication (the lower the cell multiplication, the lower the production of
acetate and diacetyl; under stressed slow cell growth conditions more diacetyl is
produced ad less acetic acid produced)
the environmental conditions affecting the LAB
the amount of citric acid available
sulphur dioxide (SO2) content
the redox potential (oxygen content) of the wine.
Research suggests that
citric acid metabolisation begins at the same time that malic acid degradation
occurs, but that the degradation of the citric acid is slower
the higher the initial concentration of citric acid, the more diacetyl will be
produced from MLF
diacetyl concentration increases as citric acid is metabolised by MLB and
decreases again when most of the citric acid has been consumed
maximum diacetyl concentration tends to coincide with the exhaustion of malic
acid during MLF [Nielsen, 1995]
semi-aerobic (2-4 mg/l oxygen) MLF yielded higher concentrations of diacetyl,
whereas anaerobic (<0.2 mg/l oxygen) conditions yielded much lower
concentrations [Nielsen, 1999]
the higher the pH, the lower the diacetyl production [see Wibowo et al., 1985]

The diagram shows the main metabolic pathway for citric acid metabolisation by
Leuconostoc oeni.

3.10.4 The breakdown or binding of diacetyl

Saccharomyces cerevisiae irreversibly reduces diacetyl, and sulphur dioxide (SO2)
binds reversibly with diacetyl. The addition of SO2 will initially decrease the
concentration of diacetyl, and increase the quantity of bound SO2. When the
diacetyl-SO2 complex dissociates, however, the diacetyl and free SO2 levels will
increase.
Diacetyl is also reduced by LAB irreversibly to acetoin and 2,3-butanediol (a
sweet-tasting polyol (a polyalcohol is an alcohol with more than one hydroxyl
group per molecule)). These have no influence on wine aroma in the normal
concentrations they are found in. [De Revel et al., 1989]

3.10.5 Minimising diacetyl

For a low diacetyl concentration, the best approach is to inoculate with MLB at end
of fermentation (when the yeast population is high) and keep the wine on its lees
(to allow the yeast and LAB to convert the diacetyl to acetoin and 2,3-butanediol).

3.10.6 Maximising diacetyl

For a high diacetyl concentration, rack/clarify the wine in order to reduce yeast
population before inoculating MLB and stabilise the wine as soon as the malic acid
is catabolised. Malolactic nutrients are often required in this case, since the

necessary nutrients for MLF have been removed due to the racking/clarifying
procedure. (0.13-0.15 g/l (0.5 g/U.S. Gal) is recommended.)

3.10.7 Diacetyl and red wines

Since diacetyl is not considered desirable in red wines, MLF is usually conducted
on yeast lees (or the wine is left in contact with MLB lees). This results in the
diacetyl being catabolised by the yeast (or MLB).

4 Living conditions
The limiting factors on MLF include total and free sulphur dioxide (SO2)
concentration, alcohol content, pH, and temperature. Each LAB has it's own limits
(and culture manufacturers usually provide these). The following limitations
provide general guidelines (these are based on Oenococcus oeni unless where
otherwise stated).

4.1 Total and free SO2 concentration

Most LAB are sensitive to free SO2 concentrations above of 10-20 mg/l or above.
Total SO2 is usually kept below a maximum value of 70 mg/l (for reds) and 40
mg/l (for whites). Molecular levels of 0.6 mg/l are inhibitory, whereas levels of
1.2-1.8 mg/l are strongly inhibitory. Keeping molecular levels below 0.2 mg/l is
desirable. It should be noted that O. oeni can degrade acetaldehyde. Thus, if SO2
were previously added to the wine/must and subsequently became bound with
acetaldehyde then the action of MLB upon this bound complex will results in an
increase in free SO2.

4.2 Alcohol content

MLB are sensitive to ethanol and usually struggle above an abv of 13.5%
exhibiting very slow (or non-existent) growth. Leuconostoc oeni appears to adapt
to high alcohol environments over time but loses this adaptation when returned to
lower abv environments. Lactobacillus is the most resistant to ethanol and
Oenococcus oeni (formerly named Leuconostoc oeni) appears to be the most
sensitive [Jackson, 1994].

4.3 pH
MLB favour higher pH's. The optimum pH will depend on the strain and the
culturing environment. For most strains, minimal growth occurs at pH 3.0.
Generally, pH's above 3.2 are advised. Optimal growth for O. oeni occurs at pH
4.2-4.8. Optimal activity occurs between pH 3.0 and 4.0 and decreases as pH
rises - inhibition is experienced at pH 4.5.

4.4 Temperature
MLF will proceed faster at higher temperatures. When no SO2 is present in the
wine the optimum temperature range for MLF is 23-25C (73-77F). (Maximum
malic acid degradation will occur at 20-25C (68-77F) [Ribreau-Gayon et al.,
1975].) However, this decreases with increasing concentrations of SO2 causing
20C (68F) to be more suitable. The following table indicates MLF speed at given
temperatures.
Delay

Temperature

slowed by months / essentially no malic acid decarboxylation 10C (50F)

slowed by weeks

12-13C (54-55F)

begins to slow

15C (59F)

optimum

20-25C (68-77F)

MLB death

>30C (> 86F)

Most strains of Oenococcus oeni either cease to grow or grow very slowly below
15C (59F). However, cells remain viable at low temperatures. [Jackson, 1994].

4.4 Population
MLB require a certain population level to be reached before they can begin MLF. A
population of around 105 cells/ml is a good starting level. Due to the stress
inoculated MLB undergo in adapting to the wine environment, inoculations of MLB
are often increased to population loads of at least 108 cells/ml.
All these factors act in synergy and the tolerance limit for one factor can change if
the other factors have an inhibiting affect on MLF.
Inhibition of MLB does not necessarily mean the bacteria have died. A bacterial
population may simply be dormant and become active when conditions are more
favourable. This explains the often seen delay of MLF in bottled wines, as well as
the increase in MLF activity in cellared wines over the spring as cellar
temperatures rise.

5 LAB development
MLB require a certain population level to be reached before they can begin MLF.
This means that natural/indigenous MLFs (where LAB have not been inoculated
into the must or wine) can have a lag phase of weeks to several months before
they begin MLF.
This lag phase is prolonged the lower the pH. Additionally, the pH affects which
species of LAB will be dominant in the must or wine [Bousbouras and Kunkee,

1971]. At low pHs Oenococcus oeni is the primary MLB genus, different strains of
which will dominate throughout MLF. At higher pHs, however, Lactobacillus and
Pediococcus dominate over Leuconostoc [Costello et al., 1983].
During MLF, the population often reaches 1 million cells/ml. (Leuconostoc oeni in
particular requires a population of more than 106-107 CFU/ml to begin MLF.) Their
population is usually 103-104 CFU/ml following fermentation, and may rise to 106108 CFU/ml once growth initiates substantially.
After exponential growth, cell populations deline rapidly depending on the
conditions (e.g. elevated tempertures or SO2 will increase the rate). It is possible
that the population of strains of Lactobacillus and Pediococcus may increase at
this point.

6 Why inoculate
The MLF growth (lag) phase associated with spontaneous MLF (wild/uncultured
strains) presents a time of increased risk from spoilage organisms due to the nonSO2 environment and the potential production of volatile acidity. Inoculating with
a prepared MLB culture avoids the problems associated with the MLB growth lag
phase by immediately providing the population necessary to conduct MLF. It is
important that the MLB have enough nutrients to develop. Yeast (Saccharomyces
cerevisiae var. "bayanus" in particular) can reduce the nutrients available to MLB
considerably. Winemakers often add a MLB nutrient when inoculating with MLB to
assist their development.
Additionally, spontaneous MLB can cause unpleasant aromas and tastes, which
can include sweat, mould, sulphate, phenols, sauerkraut, or a bitter and oily
aftertaste. The source and chemical composition of these compounds is not
known, but it has been noted that they tend to occur in high pH and low SO2
environments, indicating Lactobacillus and Pediococcus or wild strains of
Leuconostoc. Inoculation of cultured MLB avoids these unpleasant flavours.
Cultured MLB strains are consistent. When relying on wild MLB, there can be no
certainty of consistent results in consecutive wines. Some winemakers feel,
however, that wild MLB tend to lend more complexity to their wines. Additionally,
some areas in the world which have been making wine in the same cellar (and
region) for centuries may have resident MLB which are relatively stable and
favourable for MLF, thus providing reliable wild MLB strains for MLF.

7 Mixed cultures
Some believe there are advantages in conducting MLF with mixed MLB cultures.

8 Timing of inoculation of cultured MLB

8.1 Sugars
Inoculation of MLB is usually conducted after all sugars (<2 g/l of reducing sugars
is a suitable level) have been fermented by yeast. This avoids the possibility of
MLB metabolising the sugar and producing unwanted products such as acetic acid.
Some research suggests that pre-fermentation inoculation results in higher VA
concentrations [Semon et al., 2001]. When considering the timing of inoculation,
the compatibility of yeast and LAB compatibility should also be considered.
(Competition for nutrients can occur with Saccharomyces cerevisiae var.
"bayanus" strains, for example.) Some winemakers, however, inoculate MLB a few
days into alcoholic fermentation in an attempt to minimise contamination through
the subsequent ability to add SO2 to the wine sooner.

8.2 Nutrients, alcohol and SO2

Interactions between co-existing yeast (Saccharomyces cerevisiae) and
Leuconostoc oeni can cause problems with MLF. Saccharomyces cerevisiae
releases ethanol, sulphur dioxide (SO2) and medium chain fatty acids which
inhibit O. oeni [Lonvaud-Funel et al., 1988].
Additionally, the yeast's utilisation of complex nutrients such as amino acids
during the early stages of fermentation can complicate ensuing MLB growth.
Later inoculations result in more efficient MLB growth when Saccharomyces
cerevisiae var. "bayanus" strains are used. If a bayanus strain is used, it is
recommended that MLB inoculation be conducted after complete alcoholic
fermentation (avoiding competition nutrients). Additionally, MLF nutrients should
be added to the wine since bayanus yeasts tend to monopolise and consume most
nutrients.
Bacterial inhibition decreases towards the end of fermentation. This is probably
connected with the death phase of yeast as SO2 produced during fermentation
reduces and binds with other compounds and dying yeast cells release nutrients
useful to the MLB.
However, some winemakers inoculate before the end of alcoholic fermentation,
taking advantage of the low alcohol, higher nutrient environment. Assuming MLF
completes before or soon after alcoholic fermentation, this allows SO2 (which
provides security against bacterial and oxidative attack) to be added to the wine
sooner rather than later.
However, other work does not show higher VA concentrations, stuck
fermentations, or yeast-MLB incompatability [Beelman and Kunkee, 1985].

9 Measuring MLF progress

Most home winemakers do not have access to advanced lab equipment to

measure microbial populations or the concentration of substrates and products.
Therefore, the progress of MLF is usually measured by paper chromatography
(PC). In this test, drops of the tested wines are placed on the chromatographic
filter paper and dried, with reference standards of tartaric, citric and malic acids.
The spotted paper is then (usually) rolled up like a cylinder and left vertically to
absorb chromatographic solvent via capillary action. The solvent travels vertically
up the paper, separating out the organic compounds present. When the solvent
has almost penetrated to the top of the paper (usually after 8 hours), the paper is
removed and left to dry.
The chart can then be viewed and the presence of each individual acid assessed.
The background appears blue, with yellowish spots appearing up the paper. Each
acid can only travel a certain distance up the paper. Tartaric, citric, malic, lactic,
and succinic acids are represented in order at heights progressively up the paper.
Below is a theoretical diagram of a chromatographic paper. Tartaric, citric, malic
and lactic acids are indicated by the letters T, C, M, and L, respectively. Whilst
each acid travels the full certain distance up the paper, it can be seen that the
interpretation of acids occupying regions can be helpful.

Images 1 to 3 show wines which have

progressively undergone MLF to a greater
extent. In wine 1, there is a small presence of
lactic acid and a high level of malic acid
present. In wine 2, less malic is shown to exist
and more lactic has been produced as a result
of MLF. Wine 3 shows very little malic acid and
a high level of lactic, suggesting that this wine
has nearly completed MLF. Paper
chromatography indicates malic acid
concentrations above about 100 mg/l (wines
may continue to undergo MLF over 30 mg/l
without showing any malic spot on the paper).
Therefore, wine 3 may have a little way to go
until MLF is entirely complete, but it is almost
there.
The tartaric spot on 2 is weak. In wine's where the predominant acids are tartaric
and malic (such as from grapes), there is a possibility that a high proportion of the
acid in the wine is malic. If this is the case, a complete MLF might leave the wine
with an unacceptably low TA and an excessively high pH. Therefore, these
parameters should be monitored.

If, alternatively, a wine has a weak malic acid concentration, there is little point in
conducting a MLF at all as it would have little affect on the wine.
The diagram of wine 4 is included to indicate what the paper looks like when citric
acid is present.

10 MLF and Oak

LAB enzymes appear to react with soluble substances in oak barrels, creating a
wider range of flavours in a wine than would be produced in an inert vessel.
LAB become resident in the wood or tartrate layer of cooperage. A wine that has
not been through, nor is intended to go through, MLF (MLF- wine) cannot,
therefore, safely be made in a (MLF+) barrel which has previously stored MLFed
wine.

11 MLF and Sorbate

Sorbate should not be added to a wine which is to (or may) undergo MLF. MLB
transform sorbate into ethoxyesadiene which has a strong smell of grass or
geranium. When this aroma is perceptible in wine, the wine is generally
considered ruined.

12 MLF and Lees

Lees provide nutrients for MLB. By stirring the yeast lees, nutrients are reexposed to the bacteria assisting their development. Lees in the presence of MLF
also tends to lead to lower diacetyl concentrations, since the yeast metabolise the
diacetyl to acetoin and 2,3-butanediol.
Lees stirring is usually conducted on fine lees (mainly yeasts) and not gross lees
(that including fruit debris). However, some winemakers conduct sur lie ageing on
gross lees in barrels.
Substances which are toxic to MLB also exist in lees, however. These include such
substances as fatty acids C10 and C12, which can be absorbed into lees (fine lees
and yeast hulls) during alcoholic fermentation.

13 Preventing MLF
Factors to help in preventing MLF occurring include the following:
Use of lysozyme (a protein that destroys the cell walls of the bacteria by
catalyzing the hydrolysis of specific glucosidic links in the cell walls)
Keeping SO2 concentrations at MLF preventative levels - 0.8 mg/l molecular
SO2 (or less accurately, a free SO2 concentration of 50 mg/l)
Keeping pH low - below 3.2
Sterile filtration
Keeping wine lees contact to a minimum and racking immediately upon
completion of alcoholic fermentation
Use of a bayanus yeast strain for alcoholic fermentation (limits available
nutrients for bacteria)
Keeping wine below 10C (50F) can provide limited assistance
Ensuring alcohol content is greater than 13%
Keeping maceration on skins to a minimum
Pasteurisation

14 MLF schedules: Partial MLF

Partial MLF is used when some crisp acid/fruity character is desired, yet some
softening and complexity from MLF is desired. There are two techniques used to
achieve this:
(1) The batch is split, one portion goes through full MLF and the other no MLF. The
two portions are then blended back together. The problem to then overcome is a
renewed MLF in the wine, since there is still malic acid present. The best method
in providing stability is to sterile filter the wine. Alternatively, a thorough clearing
and filtration of the wine coupled with a 0.8 mg/l molecular SO2 level can be
successful in preventing renewed MLF.
(2) The wine undergoes MLF and is closely monitored. When the winemaker is
satisfied with the level of MLF (based on taste and analytical methods), the MLF is
arrested. MLF is terminated by sterile filtration (<0.45 micron tight filter to
remove yeast and lactic bacteria), a 1.5-2 mg/l molecular SO2 level, keeping wine
lees contact to a minimum and racking when MLF termination is desired to reduce
the MLB population, and possibly the use of lysosyme and cold
temperatures/stabilisation.

15 Wine styles suitable for MLF

MLF is suitable for wines where a reduction in acidity is desired and the wine style
is not so much focused towards varietal aromas and flavours. Where fruitiness and
crispness/freshness (an impression given by acidity) is desired, MLF is generally
avoided. Certain wines tend to lose their aroma through MLF because lactic
aromas tend to dominate the fruity aromas.
Some winemakers even use MLF in wines from aromatic grape varieties such as
Gewrztraminer and Muscat (Riesling seems an exception where MLF is practically
never practised) to improve body and mouth feel, without a significant reduction
in fruitiness. Generally, however, it is avoided in these wine styles. That being
said, there are exceptions. For example, Sauvignon Blanc, anothe aromatic
variety, is sometimes put through (partial) MLF.
Complex, full bodied whites often benefit from MLF. Chardonnay is a classic
example. MLF gives a softer, more luscious wine with added complexity.
Most reds undergo MLF. One of the main reasons for this is to ensure that the
wine will not undergo MLF later in bottle; leading to lowered acidity, off aromas,
and carbon dioxide.
MLF has traditionally been avoided with regard to fruit, flower and vegetable
wines. This is largely because an emphasis is place on primary ingredient ("fruit"
or varietal) character. However, many non-grape wines may be suitable for MLF.
Some winemakers routinely MLF apple wine, for instance, and reds such as
blackberry are suitable candidates.
Overall, MLF is a stylistic option that will suit some wines and not others. It is up
to the winemaker to assess whether the individual wine in question will benefit or
not from MLF. The above information hopefully provides clues as to how to discern
this.

16 References
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