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Malolactic in Action, Lowering pH: Wine Wizard

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Visual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and the grape I’m using means that high acid will be an issue. This is only my second attempt at winemaking, so I’m still learning the ropes. Given the higher acid content of this wine (0.8 after fermentation) I’m going to put it through MLF. I’m kind of fine with this, as there are many resources available on how to test for progress. However, none of the resources answer the simple question: Can I visually see MLF in action like I do with standard fermentation? Will there be any fizzing or bubbles? Is chromatography the only way to make sure that the bacteria have survived and are doing their job? Brian Testa via email Great question. MLF (malolactic fermentation) can be a bit confusing for some because it’s called a “fermentation” but it’s certainly not as active, visible, smell-able and in your face as your primary sugar-to-alcohol fermentation. MLF