Malo lactic fermentation
Role of Malo lactic fermentation
The malolactic fermentation (MLF) is an important natural
process for adjusting acidity. The malolactic fermentation
lowers the acidity by converting malic acid to lactic acid and
carbon dioxide. Many white wines are encouraged by the
winemaker to undergo malolactic fermentation and almost all
red wines "automatically" undergo malolactic fermentation.
Although it is usually difficult to stop in red wines, many
winemakers inoculate to control the timing of this important
secondary fermentation. The acid is so high that Chablis
requires a malolactic fermentation to lower the acidity. Since
some wines have less malic acid in them than others, the
malolactic fermentation is not as significant in shaping the
wines as in those with a higher malic acid content. For
example, a White Burgundy typically contains less malic acid
than a Napa Valley Chardonnay. Therefore, when a white
burgundy undergoes malolactic fermentation, very little
acidity is lost and the character of the wine is preserved. On
the other hand, a California Chardonnay contains more malic
acid so when it changes to lactic acid the acidity can change
appreciably. The problem in cool climates is too much acid
whereas the problem in warm climates is too little acid.
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Figure [1]*: Transformation
of Lactic acid in 5 different wines
---- Natural MLF ¾ Induced MLF |
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Figure [2]*: Transformation
of L-Malic acid
In 5 different wines |
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*Figures from: Herjavec, Tupajic, Majdak; Department of
Viticulture and Enology, Faculty of Agriculture, University of
Zagreb; Influence of Malolactic fermentation on the Quality of
Riesling Wine; December 2000
Monitoring of Malo lactic fermentation with liquid reagents
from DiaSys
Malo lactic fermentation could be monitored easily by using
enzymatic L-Malic acid and L-lactic acid test kits from DiaSys.
With these ready to use reagents there is no time wasted in
reconstitution. In combination with simple to handle reagent
volumes and the easy pipetting scheme 4+1 with only two or
max. three reagents per assay test procedure becomes
convenient and errors are eliminated.
This gives you confidence in DiaSys products and in your
results. Since DiaSys launches the products more and more wine
labs switch from traditional reagents to the liquid and ready
to use reagents.
All DiaSys liquid, ready to use reagents are stable up to the
indicated expiry (up to 24 months), even after opening. The
reagents are always available when need, an enormous benefit
for less frequent testing or using on automated systems. Just
take the amount you need, and be always ready to start the
analysis!
Your benefits:
- No errors and no time wasted in reconstitution by liquid and
ready-to-use reagents
- Saving costs by reagents stable up to the expiry date, even
after opening (up to 24 months)
- Faster and efficient by easy adapting on automates
(applications for Vitalab Selectra, Konelab, Hitachi, Respons
and others on request)
- Technical support by practised staff in all technical
questions
Also available as liquid reagent:
Glucose, Fructose, Sucrose, D-Lactic acid, Glycerol, Ammonia
and others
More
information about
Malo lactic fermentation - foodanalysis@diasys.de
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