[Growwine] Fw: From Alan Baker: Malolactic

[Larry Paterson]

>From Sigrid, Lallemand...

Lardy

Larry Paterson, lfw, rd, adcc
(Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)

http://www.littlefatwino.com/


----- Original Message ----- 
From: Gertsen-Briand Sigrid 
To: Larry Paterson 
Cc: jabaker at accesswave.ca 
Sent: Monday, October 29, 2007 3:15 PM
Subject: RE: [Growwine] From Alan Baker: Malolactic


Greetings!
1) Bacchus and all our MBR bacteria (31, VP41, Elios) should ideally be rehydrated in 20°C water for about 5-10 minutes- then added to the wine. No nutrients should be added to the rehydration water, they should be added directly to the wine.
So, YES! bacteria are very different from the yeast protocol.
2) If you wanted to, you can also add the bacteria directly to the wine but there will be a little bit more of a lag phase for the bacteria to get going (as would you if you were jumping cold-turkey into wine conditions from a dormant state!).
3) In very difficult wine conditions- low pH, high S02, low temps, high alcohol, let me know... one can do a slight build-up of the culture (a few hours at half wine/half water) to help adapt the bacteria even more to these rough conditions.

Kind regards,
Sigrid

From: J & A Baker [mailto:] 
Sent: Wednesday, October 24, 2007 8:39 AM
To: Growwine (growwine at littlefatwino.com)
Subject: Malolactic
 

When using Bacchus, the prepackaged Malolactic culture, is it better to rehydrate the culture in a  similar fashion to yeasts or should it be added directly to the wine in question?

 

Perhaps Sigrid would comment?

 

Alan Baker



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