For you wine types who like Sanford pinot, I have always been even more impressed with their chardonnay. They don't push the malolactic too hard and keep the abv lower than a lot of their neighbors. They still stick to some of the Old World sensibilities modern wines have ignored. Very good stuff!
May 26, 2026 at 3:58 AM
For you wine types who like Sanford pinot, I have always been even more impressed with their chardonnay. They don't push the malolactic too hard and keep the abv lower than a lot of their neighbors. They still stick to some of the Old World sensibilities modern wines have ignored. Very good stuff!
Stuck ML? Check temp, pH, free SO2, and alcohol before you re-inoculate, or the fresh culture hits the same wall. Our #malolactic guide has the step-by-step fix. #winemaking
solera.vin/blog/malolac...
solera.vin/blog/malolac...
Malolactic Fermentation: A Practical Guide for Winemakers | Solera
Malolactic fermentation explained by a winemaker: when to run MLF, the temperature, pH and SO2 it needs, how to confirm it's done, and how to fix a stuck ML.
solera.vin
September 29, 2026 at 4:09 PM
Stuck ML? Check temp, pH, free SO2, and alcohol before you re-inoculate, or the fresh culture hits the same wall. Our #malolactic guide has the step-by-step fix. #winemaking
solera.vin/blog/malolac...
solera.vin/blog/malolac...
Aligoté Doré just finished its primary fermentation and we inoculated today with a malolactic strain. Pressed off the first batch of Pinot, which was made with 100% whole cluster. Incredible structure on this one while still packed with lots of fruit.
September 27, 2025 at 12:01 AM
Aligoté Doré just finished its primary fermentation and we inoculated today with a malolactic strain. Pressed off the first batch of Pinot, which was made with 100% whole cluster. Incredible structure on this one while still packed with lots of fruit.
Now we wait.
Second racking. Transferred wine off the lees to another glass carboy.
Add:
1 oz medium oak cubes
VP40 malolactic bacteria
It could take from 2 weeks to 3 months to complete malolactic fermentation. The goal of MLF is a less acidic, rounder wine.
#winesky #winemaking #vintner
Second racking. Transferred wine off the lees to another glass carboy.
Add:
1 oz medium oak cubes
VP40 malolactic bacteria
It could take from 2 weeks to 3 months to complete malolactic fermentation. The goal of MLF is a less acidic, rounder wine.
#winesky #winemaking #vintner
December 22, 2024 at 3:15 AM
Now we wait.
Second racking. Transferred wine off the lees to another glass carboy.
Add:
1 oz medium oak cubes
VP40 malolactic bacteria
It could take from 2 weeks to 3 months to complete malolactic fermentation. The goal of MLF is a less acidic, rounder wine.
#winesky #winemaking #vintner
Second racking. Transferred wine off the lees to another glass carboy.
Add:
1 oz medium oak cubes
VP40 malolactic bacteria
It could take from 2 weeks to 3 months to complete malolactic fermentation. The goal of MLF is a less acidic, rounder wine.
#winesky #winemaking #vintner
What’s happening at Quartz Rock Vineyard this week?
Dan’s in the cellar room, talking about malolactic fermentation
Dan’s in the cellar room, talking about malolactic fermentation
January 10, 2025 at 2:47 AM
What’s happening at Quartz Rock Vineyard this week?
Dan’s in the cellar room, talking about malolactic fermentation
Dan’s in the cellar room, talking about malolactic fermentation
Malolactic. People often pronounce it around here as "malalactic" lol
What word is your spelling nemesis?
This is a safe space.
This is a safe space.
April 27, 2026 at 7:07 PM
Malolactic. People often pronounce it around here as "malalactic" lol
winemaking process. Here I’m considering if there’s something buttery or creamy about it, which would likely indicate malolactic fermentation, a process that converts some of wine’s natural malic acid to a softer lactic acid, producing the chemical diacetyl, which, not-coincidentally, is what you -
December 2, 2024 at 4:12 AM
winemaking process. Here I’m considering if there’s something buttery or creamy about it, which would likely indicate malolactic fermentation, a process that converts some of wine’s natural malic acid to a softer lactic acid, producing the chemical diacetyl, which, not-coincidentally, is what you -
You could substitute malolactic fermentation, pruning methods and soil types I guess!
January 15, 2025 at 1:45 PM
You could substitute malolactic fermentation, pruning methods and soil types I guess!
Five-ish gallons of last year’s ciderkin (second pressing cider from rehydrated pomace, low ABV). Let it sit because it was bland, but malolactic fermentation has since added a nice tang. Going to bottle some as-is, then do a gallon with sumac and a gallon with goldenrod and aster. All foraged here.
September 30, 2025 at 12:51 AM
Five-ish gallons of last year’s ciderkin (second pressing cider from rehydrated pomace, low ABV). Let it sit because it was bland, but malolactic fermentation has since added a nice tang. Going to bottle some as-is, then do a gallon with sumac and a gallon with goldenrod and aster. All foraged here.
New on the blog and in my newsletter! A look at buttery Chardonnay's rise and fall, the infinite pendulum swing of fashion trends, malolactic fermentation as status indicator, and OAK.
Originally published in Glug mag for Wine52 in Spring 2025
www.katiematherwrites.com/the-gulp/mor...
Originally published in Glug mag for Wine52 in Spring 2025
www.katiematherwrites.com/the-gulp/mor...
More! More!! More!!! — Katie Mather Writes
Oaky Chardonnay’s Rocky Past Originally published in the California issue of Wine52’s magazine Glug, Spring 2025
www.katiematherwrites.com
July 17, 2025 at 1:37 PM
New on the blog and in my newsletter! A look at buttery Chardonnay's rise and fall, the infinite pendulum swing of fashion trends, malolactic fermentation as status indicator, and OAK.
Originally published in Glug mag for Wine52 in Spring 2025
www.katiematherwrites.com/the-gulp/mor...
Originally published in Glug mag for Wine52 in Spring 2025
www.katiematherwrites.com/the-gulp/mor...
I still cant afford an immersion chiller, so I need to improvise and get 3 jars of Martinelli's apple cider. Still planning on using the Lalvin ICV-D47 strain cuz I REALLY wanna play around with Malolactic Fermentation.
September 1, 2026 at 8:18 AM
I still cant afford an immersion chiller, so I need to improvise and get 3 jars of Martinelli's apple cider. Still planning on using the Lalvin ICV-D47 strain cuz I REALLY wanna play around with Malolactic Fermentation.
Just a warning about this thread, I will be going FULL AUTISM about MLF cuz I am hoping that by explaining EVERYTHING it will help me sleep at night. Lol
Autistic Crash Course on Malolactic Fermentation.
Autistic Crash Course on Malolactic Fermentation.
So I spent a lot of time doing Stoichiometry and pH calculations only to realize the pH of a cider must does not shift enough to be considered "changed" effectively, especially when the pH is not how Campden Tablets (Potassium Metabisulfite) kill wild yeast and bacteria (including MLF bacteria).
September 18, 2026 at 7:51 AM
Just a warning about this thread, I will be going FULL AUTISM about MLF cuz I am hoping that by explaining EVERYTHING it will help me sleep at night. Lol
Autistic Crash Course on Malolactic Fermentation.
Autistic Crash Course on Malolactic Fermentation.
FYI: Study Finds Low-Dose Mannoproteins Speed Malolactic Fermentation in Tempranillo #WineScience #MalolacticFermentation #Tempranillo #Winemaking #Mannoproteins
Study Finds Low-Dose Mannoproteins Speed Malolactic Fermentation in Tempranillo
In two vintages, treated wines finished in 11 to 12 days instead of 14 without raising volatile acidity.
www.vinetur.com
September 23, 2026 at 11:01 AM
FYI: Study Finds Low-Dose Mannoproteins Speed Malolactic Fermentation in Tempranillo #WineScience #MalolacticFermentation #Tempranillo #Winemaking #Mannoproteins
Right, I’m more speaking to the sort of Chardonnay OP seems to be speaking of, the prototypical California Chard, oozing with oak chips and malolactic fermentation.
July 9, 2025 at 3:04 PM
Right, I’m more speaking to the sort of Chardonnay OP seems to be speaking of, the prototypical California Chard, oozing with oak chips and malolactic fermentation.
Biogenic Amines For the Win.
Putrescine, cadaverine, histamine, tyramine, and phenylethylamine.
Don’t even start me on the Indoles.
The hangover potential is strong in that malolactic fermentation…
Putrescine, cadaverine, histamine, tyramine, and phenylethylamine.
Don’t even start me on the Indoles.
The hangover potential is strong in that malolactic fermentation…
February 12, 2025 at 9:58 PM
Biogenic Amines For the Win.
Putrescine, cadaverine, histamine, tyramine, and phenylethylamine.
Don’t even start me on the Indoles.
The hangover potential is strong in that malolactic fermentation…
Putrescine, cadaverine, histamine, tyramine, and phenylethylamine.
Don’t even start me on the Indoles.
The hangover potential is strong in that malolactic fermentation…
Malolactic Fermentation: Because Wine Needed Butter Too tinyurl.com/y58mmvzt via @12x75 #wineknowledge #wine #malolactic #fermentation #winemaking #winemaker #wineworldnews
June 25, 2025 at 12:32 AM
Malolactic Fermentation: Because Wine Needed Butter Too tinyurl.com/y58mmvzt via @12x75 #wineknowledge #wine #malolactic #fermentation #winemaking #winemaker #wineworldnews
My mom took Tylenol when she was pregnant with me and now I can explain how to make mead and hard cider, and even Malolactic Fermentation.
September 23, 2025 at 10:47 PM
My mom took Tylenol when she was pregnant with me and now I can explain how to make mead and hard cider, and even Malolactic Fermentation.
It’s rare I delist one of our ciders/perries, but when I thought this perry was undergoing malolactic fermentation in the bottle I took it off the site & boxed what was left. Nobody else seemed to notice but me & @adamhwells.bsky.social, but to be fair, that acetic lilt a level I can almost accept.
May 25, 2025 at 6:16 PM
It’s rare I delist one of our ciders/perries, but when I thought this perry was undergoing malolactic fermentation in the bottle I took it off the site & boxed what was left. Nobody else seemed to notice but me & @adamhwells.bsky.social, but to be fair, that acetic lilt a level I can almost accept.
oh yeah, i'm on mastodon as well as twitter, where you can view such luminous content:
October 8, 2025 at 3:33 AM
oh yeah, i'm on mastodon as well as twitter, where you can view such luminous content:
So…malolactic fermentation or no? 😁
January 20, 2025 at 7:27 PM
So…malolactic fermentation or no? 😁
Co-inoculated Chardonnay finished MLF in 26 days in Oregon State trials. Sequential took 62 to 68. We put that and the rest of the ML numbers (temps, pH, SO2, when it's actually done) into one #winemaking guide. #malolactic
solera.vin/blog/malolac...
solera.vin/blog/malolac...
Malolactic Fermentation: A Practical Guide for Winemakers | Solera
Malolactic fermentation explained by a winemaker: when to run MLF, the temperature, pH and SO2 it needs, how to confirm it's done, and how to fix a stuck ML.
solera.vin
September 22, 2026 at 11:29 PM
Co-inoculated Chardonnay finished MLF in 26 days in Oregon State trials. Sequential took 62 to 68. We put that and the rest of the ML numbers (temps, pH, SO2, when it's actually done) into one #winemaking guide. #malolactic
solera.vin/blog/malolac...
solera.vin/blog/malolac...
come here baby and help me do some malolactic fermentation, babe
April 30, 2026 at 4:51 PM
come here baby and help me do some malolactic fermentation, babe
Vie di Romans comes with fancy facilities but also top notch wines. Balance and freshness marked the whole range. Outspoken approach also : none of the whites gets malolactic and, perhaps more controversial, old vines are a marketing fad. Vines are ripped out after 35 years to be replaced.
August 6, 2025 at 7:16 PM
Vie di Romans comes with fancy facilities but also top notch wines. Balance and freshness marked the whole range. Outspoken approach also : none of the whites gets malolactic and, perhaps more controversial, old vines are a marketing fad. Vines are ripped out after 35 years to be replaced.
Ex-Decanter editor in malo ignorance shocker harpers.co.uk/news/fullsto... @guywoodward.bsky.social
Guy Woodward: how to avoid putting off consumers - Harpers Wine & Spirit Trade News
I’m going to come right out and admit it. I’ve worked in the wine world for 22 years now, and I still don’t really understand malolactic fermentation. I...
harpers.co.uk
May 28, 2025 at 11:37 AM
Ex-Decanter editor in malo ignorance shocker harpers.co.uk/news/fullsto... @guywoodward.bsky.social
malolactic fermentation is the devil’s work.
pure evil.
pure evil.
November 28, 2024 at 12:54 PM
malolactic fermentation is the devil’s work.
pure evil.
pure evil.