CaptainProg
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I know that when trying to put a wine through malolactic fermentation (MLF), it's important to ensure the pH isn't too low, with 3.4 being a typical minimum for commercial strains.
I want to prevent MLF in a wine with a natural pH of 2.75. Is it therefore a safe bet that the low pH will prevent against MLF occurring, or are there 'wild' malolactic bacteria who might have a go at converting my wine anyway? In other words does the minimum pH requirement apply only to commercial MLF strains or can I use the same principle of a 'minimum pH' to prevent MLF by considering it a 'maximum pH' in my case?
I want to prevent MLF in a wine with a natural pH of 2.75. Is it therefore a safe bet that the low pH will prevent against MLF occurring, or are there 'wild' malolactic bacteria who might have a go at converting my wine anyway? In other words does the minimum pH requirement apply only to commercial MLF strains or can I use the same principle of a 'minimum pH' to prevent MLF by considering it a 'maximum pH' in my case?
