Stuck malolactic fermentation

Stuck MLF is not easy to solve, disrupts cellar work and delays wine stabilisation. Some factors can lead to incomplete MLF, such as temperature management, high ethanol content, nutrient deficiencies), low pH, high SO₂ levels, excessive pesticides residues or possible presence of chitosan or fumaric acid, lysozyme or high content of lactic acid in wines.

The inappropriate use of wine bacteria, bad timing of inoculation, or ignoring rehydration instructions can also explain stuck MLF.

We have developed solutions to avoid stuck malolactic fermentations or to help restart them.

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