The idea in winemaking is to have Yeast bugs convert sugars into that wonderful (in moderation) stuff, alcohol. Then the Malo-Lactic bugs add their complexity. And, if you’ve been good, you’ve avoided the spoilage effects of those bad bugs Brett, Pedio and Acetobacter.

At crush there are almost zero Saccharomyces yeast, the type that you usually add. However, there are a large quantity of "Particulate" yeast, especially Kloeckera. Plus other unwanted yeasts and assorted bacteria, especially Lactobaccilus.

Particulate yeast strains can give a certain "complexity". They are also very competitive for available nutrients.

After 4 brix sugar ferment, there are only a few Saccharomyces yeast present, and the Particulate yeast have mostly died.

The questions are whether there are now enough Saccharomyces yeast to grow and to finish the job? Have the Particulate yeast contributed the right kind of complexity? Have other spoilage mechanisms have been established?

Therefore, I’d like to suggest:

• Sulfite to 50ppm total at crush. Let wild yeast start.
• Inoculate with Cultured Yeast after 2-4*B sugar drop.
• Add 1/4 of the S-S Food with the Cultured Yeast.
• Add M-L & 1/4 of the S-S Food (or Leucofood) after 4*B drop.
• Add 1/4 of the S-S Food after another 4*B drop.
• Add last 1/4 of the S-S Food after another 4*B drop.

Sulfite will inhibit spoilage but will allow "good" Particulate yeast to ferment and add their complexity. The Super-Super Food and/or DAP (nitrogen only) adds needed nutrients, especially nitrogen.

CAUTION: Too much nutrient, especially DAP, added for yeast growth can result in too much bio-mass. Extra S-S Food will then be needed to support these extra yeast leading to possible stuck ferments.

Cultured yeast is bred to ferment to dryness.

M-L needs the yeast extract from the Super-Super Food, or Leucofood, so that it doesn’t compete with the yeast. At this point you should have low alcohol, some fermentation heat and almost no free SO2, all requirements of strong Malo-Lactic ferment.

Liquid yeast and liquid M-L cultures must be stepped up in quantity so that you are adding a 1-2% by volume amount. That’s 8-12 ounces of active starter per 5 gallons of volume. Nicely, that’s also one 5 gram pack of dry active yeast, merely rehydrated, acclimated to must temperature, and added.

"Brett", a yeast, is often the scourge of even the finest wineries. Once established in the barrels, it will continue to infect and affect subsequent wines. Also called "Dekera", it tends to neuter a red wine, making Cab taste like Zin and visa-versa.

Brett also creates a certain "barnyard"/"sweaty horse blanket" odor/flavor. In small doses it gives an aged complexity that is often desired in finer Bordeaux style reds.

"Pedio", a bacteria, is always a spoilage factor, increasing volatile acidity, making the wine undrinkable. It feeds on residual sugars and needs O2. Both Pedio and M-L are lactic acid bacteria, one bad, one good.

A minimalistic approach to winemaking increases the chance of spoilage. That is, low levels of SO2; not knowing your residual sugar level, pH, SO2; not topping; not filtering; and sloppy winery sanitation all contribute to spoilage and wine quality loss.

Therefore:

• Establish and maintain 30ppm free SO2, especially before the next harvest when you get real busy.
• Don’t go into barrels with any residual sugar.
• Keep barrels topped. The bad bugs need O2.
• Barrels are a great hiding place for bacteria. Keep Brett wines separate. Don’t cross-contaminate, as in topping.
• Filter below 1 micron with 25ppm free SO2 plus. More SO2 if not filtering.

M-L is simply the conversion of malic acid to lactic acid. This is a reduction of acidity. Two parts malic reduce to one part lactic. The by-products are CO2 gas and diacetyl which can have a buttery/butterscotch flavor/aroma.

The university (Davis) recommends adding M-L bacteria to produce biological stability. That is, get is done and over with, add SO2 and top up, so that it and other spoilage doesn’t happen later.

M-L in the bottle can have a strong sauerkraut smell. M-L and sorbate (stabilizer) have a strong geranium smell. M-L gassing makes for spritzy/cloudy wine and leaky corks.

There is also a reduction in fruitiness. If your style is strong varietal identity, then M-L is not for you. Do not add the bacterial inoculum, maintaining 30ppm free SO2 levels that prevent it from happening spontaneously. There are natural M-L bugs on the grapes (along with Pedio) and in the barrels from previous M-L wines.

At crush, there is a natural competition for available nutrients, especially nitrogen, between the wild yeast, the inoculated yeast, and the M-L bacteria. These bugs need it for growth, building up enough bio-mass so that they are active, healthy and happy. Happy bugs get the job done.

Bugs need nutrient later for continued ferment, not growth. However, yeast are actually unable to take up nitrogen as the alcohol is produced, past 10* Brix. Add nutrient at the start and in stages until 10*Brix.

M-L bugs are very dependent on the substrate in yeast extract, available only in Super-Super Food, or even better, Leucofood. Add when adding M-L.

M-L bugs are also very sensitive to SO2. No SO2, except 50ppm total at crush, until M-L is finished! Over 30 ppm total SO2 will inhibit/kill M-L

Also note that Pedio and Brett also need nutrient and O2. Keep containers topped until M-L is finished, especially when adding Super-Super Food or Leucofood which is needed for late M-L additions.

Options in the timing of M-L addition:

Early Addition: The advantage here is that conditions are better for the M-L bugs. Low alcohol, available natural nutrients, fermentation heat and, when finished, you can SO2 earlier, protecting the wine. Keep the SO2 below 30ppm total / 10ppm free. Raise SO2 to 25-30ppm free at end of M-L gassing.

Add M-L inoculum after 2 days of vigorous fermentation that scrubs out SO2. Also add Leucofood or more Super-Super Food. Nitrogen is needed for the yeast but yeast extract is needed for the M-L.

At Pressing or End of Sugar Ferment Addition: Late addition means less competition with the yeast for available nutrients, less chance of stuck ferment. You can also remain on barrel lees for a longer time.

Add Leucofood.

Keep topped to retard bacterial spoilage.

No SO2 until M-L complete. .1 Malate is unstable.

Blend and fine early after completion of M-L. This makes for better "harmony" and more stable color (co-pigmentation).