Thursday, March 05, 2009

Chez Ray 2008 Vintage: just resting

All in carboy, the 2008 vintage is sitting at room temperature for a few weeks, letting malolactic fermentation take hold.

2 comments:

  1. Looks nice! great blog!

    How do you know when the malolactic fermentation is over? Do you trigger it with a special yeast? Have you observed a taste difference with and without this fermentation?

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  2. Chris,
    These are outstanding questions. There are chromatography tests to verify malolactic completion, but they are complex, somewhat time consuming and add cost; I don't use them, because I do age my wines for a year or so in cellar temperatures that rise during the summer - so I am pretty comfortable it has completed by the time I bottle. I have aggressively tested yeast differences, but I have not tested wines with and without malolactic. And, yes, you generally do need to trigger malolactic fermentation. This year I used Enoferm Alpha malolactic starter, and Acti-ML as a nutrient solution.

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