Malic Acid Numbers

We got results back from WineWise on the amount of Malic Acid in the WA Syrah.

 

The initial reading was 3.41 g/L, and the new reading was down to 2.45 g/L. So MLF had definitely started, but it wasn't on track to complete.  Adding the ML Cultures will ensure we get complete MLF.

 

It was interesting and encouraging that we could taste the difference between the wine that had started MLF (from being in the barrel) and the wine that hadn't started MLF (from being in SS).  It confirms our thoughts that MLF improves the red wines, especially in years like 2010 when we have higher malic acid levels because of the growing season.

 

Troy

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On Sun, Apr 3, 2011 at 1:38 PM, Troy Pearse  wrote:

Mike ordered Wyeast liquid ML Cultures from Nampa Brewers and we added them to the 2010 red wines today at the rate of 1pkg per 15G, including carboys and platypus containers.  We expect MLF will take a month, maybe 6 weeks.

 

We smelled and tasted wines. All were sound with no rotten egg or other problems.  The favorite wines were the WA Syrah followed by the WA Merlot, although we didn't taste either of the cabs.

 

A couple of notes:

 

1. The Merlot in Ray's newest barrel continues to get a "lumber" taste (we noticed it last month as well). It is not a good oak taste. We think we want to move the after MLF into the empty 30G barrel (Troy will order more sodium percarbonate). We will clean and dry the barrel and see what we can do to improve it.  We tasted the same wine in another barrel, and there was a significant difference (better).

 

2. The WA Syrah that has been in the barrel the longest has a dramatically reduced tartness to it. We think MLF has been happening from residual ML cultures.  We took a sample to run to WineWise to measure the amount Malic Acid, which Angie had reported as 3.41 at crush time (high).  We tasted the same wine from another barrel, which had been in SS until 3 weeks ago. That sample was much tarter, which supports our hypothesis that MLF is happening in the barrels that have been used in the past.

 

Troy and Mike are going to sign up for the Idaho Wine Council's seminar in late April.  It will be interesting to learn how bigger wineries do sanitation.