BACTERIA. Malolactic Bacteria Selected from Nature MBR. Easy rehydration and inoculation protocol for MBR bacteria cultures.

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1 BACTERIA Malolactic Bacteria Selected from Nature Lallemand offers two popular formats of freeze-dried bacteria cultures. MBR The MBR form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition to wine. The conditioned MBR bacteria that survive are robust and possess the ability to conduct reliable malolactic fermentation (MLF), even under difficult wine conditions. Easy rehydration and inoculation protocol for MBR bacteria cultures 2 1-Step The 1-Step starter kit contains one of our popular MBR bacteria and an activator mix that require a short acclimatization protocol to wake-up the bacteria and activate their metabolism. Unlike the MBR cultures, the 1-Step cultures are not preconditioned at our Lallemand bacteria facility and therefore require a simple rehydration/activation step 24 hours before they can be inoculated into the wine. Three popular MBR bacteria Enoferm ALPHA, Lalvin VP41 and PN4 are now available as 1-Step starter kit cultures. The 1-Step cultures perform as well as or better than MBR cultures, especially under more challenging MLF conditions, and they are recommended for restarting stuck MLF. Refer to pages XX and XX for more information. Easy rehydration and inoculation protocol for 1-Step bacteria culture Mix and dissolve content of activator sachet in 100 L of drinking water (temperature between 18 and 25 C). Add content of the bacteria sachet and dissolve carefully by gentle stirring. Wait 20 minutes. Mix the 1-Step preparation (activator and bacteria dissolved in 100 L of drinking water) with 100 L of wine, ph > 3.5 (temperature between 18 and 25 C). Wait 18 to 24 hours. If malic content is below 1-2 g/l, wait only 8-12 hours. Transfer the preculture to 1000 hl of wine. Maintain temperature between 18 and 22 C. Check malolactic fermentation activity (malic acid degradation) every 2 to 4 days.

2 BACTERIA MBR AND 1-STEP OENOCOCCUS OENI CULTURES Enoferm ALPHA Structure and fruit, adapted to high alcohol wines Enoferm ALPHA was selected by the Institut Francais de la Vigne et du Vin (IFV) from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. The contribution of ALPHA to wine is usually described as enhancing the mouthfeel, while respecting the wine s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA on wine complexity. Enoferm BETA For co-inoculation Enoferm BETA was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone, which contribute floral notes, especially in Merlot. BETA benefits from the addition of a malolactic nutrient, such as Acti-ML. BETA is available in MBR and BETA CO-INOC form. Refer to page XX for co-inoculation in whites and reds. Lalvin 31 For cool climate, adapted to low ph and low temperature wines Lalvin 31 (MBR ) was selected by the Institut Francais de la Vigne et du Vin (IFV), and performs well under stressful low ph or low temperature conditions. Lalvin 31 is noted for its good sensory balance in Pinot noir and white wines, and for low production of biogenic amines; Lalvin 31 benefits from the addition of a malolactic nutrient such as Opti ML Blanc. Available only in MBR form. Lalvin Elios 1 For spice contribution and integration of highly ripened fruit Lalvin Elios 1 was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as positive sensory profiles. Lalvin Elios 1 consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol. This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development. Available only in MBR form. Lalvin VP41 Supports red berry fruit and very low diacetyl production Lalvin VP41 was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. The positive mouthfeel contribution of Lalvin VP41 stood out in tastings when compared to other ML bacteria strains. The very good implantation, high alcohol and SO 2 tolerance, plus the steady fermentation kinetics of Lalvin VP41, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired. O-MEGA For fruit-driven wines O-MEGA was isolated and selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications. O-MEGA is a secure and effective strain that tolerates low ph or high alcohol conditions, and is easy to use. O-MEGA complements fresh and fruit-driven wines, and helps stabilize red wine color by degrading acetaldehyde more slowly. Available only in MBR form. PN4 The Rocket, supports tannin structure The PN4 bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of ph, alcohol and S0 2. The PN4 bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay. 3

3 MALOLACTIC BACTERIA NUTRIENTS Acti-ML The nutrient for malolactic bacteria rehydration Acti-ML was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger. For MLF in difficult wines, add Acti-ML to the bacteria culture s rehydration water. Acti-ML is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. Dosage recommendation: Dissolve 20 g of Acti-ML in 200 ml of 25 C (77 F) clean water then add 1 g of bacteria. Wait 15 minutes and add the suspension to 100 L of wine. 4 ML RED BOOST The nutrient for high maturity red wines ML RED BOOST is a malolactic fermentation nutrient specifically formulated from inactivated yeast fractions for the application of conducting MLF in challenging red wines with high maturity (Malbec, Merlot, Syrah or Zinfandel). ML RED BOOST was developed by Lallemand after investigating lactic acid bacteria s specific nutritional requirements, and the role of specific yeasts fractions that improved the resistance of wine bacteria against the inhibitory effects of high polyphenolic content in red wines. The bioavailability of certain peptides strongly favor the growth of Lallemand selected wine bacteria, and the quality of specific polysaccharides included in ML RED BOOST are particularly effective in reducing the MLF duration especially in challenging red wine environments. Dosage recommendation: Add 20 g/hl (1.6 lb/1000 gal) calculated on final wine volume to a small amount of water or wine then add directly to the wine, 24 hours before the addition of bacteria. NEW Opti Malo Blanc The nutrient for white wines Opti Malo Blanc is a malolactic fermentation nutrient specifically formulated from inactivated yeast fractions for the application of conducting MLF in challenging white wines. Opti Malo Blanc was developed by Lallemand after intensive investigations into specific nutritional requirements of lactic acid bacteria. The bioavailability of certain peptides strongly favor the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration especially under more difficult white winemaking conditions. Dosage recommendation: Add 20 g/hl (1.6 lb/1000 gal) calculated on final wine volume to a small amount of water or wine then add directly to the wine. NEW

4 ENZYMES Lallzyme LYSO-EASY Ready-to-use solution of lysozyme Lallzyme LYSO-EASY is a purified natural enzyme preparation extracted from egg whites and is specific for inhibiting Gram-positive bacteria. Lallzyme LYSO-EASY is a very efficient lysozyme solution (22% solution, no preservatives, stable at room temperature for 18 months or longer when refrigerated) that can be added directly to the must, juice or wine. It works by lysing the protective outer membrane of Gram-positive bacteria (see figure 1). It does not inhibit yeast or Gram-negative bacteria, such as Acetobacter. To reduce the risk of spoilage lactic acid bacteria, use Lallzyme LYSO-EASY during cold soak, spontaneous fermentations, extended maceration and micro-oxygenation. Figure 1. Effect of lysozyme on Lactobacillus sp. Before lysozyme treatment After lysozyme treatment IMAGES COURTESY OF INOVATECH 5

5 SELECTING THE APPROPRIATE BACTERIA CULTURE Guidelines for Selecting the Appropriate Lallemand MBR Culture There are two basic considerations when selecting an MBR culture: security or the culture s compatibility to the wine environment and the culture s sensory attributes. Note: The four main Environmental Limits have a cumulative effect on the MBR cultures and are the limits the MBR cultures can normally tolerate. Table 1. Environmental limits and sensory impact 6 MBR BACTERIA Enoferm ALPHA Enoferm BETA Lalvin 31 Lalvin Elios 1 Alcohol (% v/v) ENVIRONMENTAL LIMITS ph Total SO 2 (mg/l) Temperature ( C) Impact on mouthfeel Impact on fruitiness < 15.5 > 3.2 < 50 > 14 **** *** < 15.0 > 3.2 < 60 > 14 ** *** < 14.0 > 3.1 < 45 > 13 * *** < 15.5 > 3.4 < 50 > 18 *** ** O-Mega < 16.0 > 3.1 < 60 > 14 ** **** Lalvin VP41 < 16.0 > 3.1 < 60 > 16 *** **** PN4 < 16.0 > 3.0 < 60 > 14 ** ** Typical MLF kinetics Temp. dependent Quick start, slow finish Slow start, fast finish Slow start, fast finish Reliable in reds Quick start and finish Moderate start and finish Moderate start and fast finish Nutrient demand Low High High Medium Low Low Medium

6 VINIFICATION GUIDELINES GORDON SPECHT The following vinification guidelines for malolactic fermentation (MLF) management were developed to help winemakers minimize risks and achieve their winemaking goals. These guidelines highlight the reasoning, the key points to consider, and the winemaking strategies used for managing MLF. Whether deciding when to inoculate, predicting a wines potential difficulty to get through MLF or handling selected wine lactic acid bacteria (LAB) starter cultures, this information will help the winemaker optimize MLF management. These guidelines are based on more than 25 years of experience at Lallemand in LAB production, research, and assistance to winemakers in the optimization of the use of wine LAB and management of MLF. PRACTICAL GUIDE TO PREDICTING MALOLACTIC FERMENTATION Why? Numerous parameters influence the development and activity of malolactic bacteria in wine. MLF that is spontaneously triggered too early or too late can result in loss of wine quality. KEY POINTS ph/so 2 Interactions of ph/so 2 Free SO 2 has a powerful toxic effect on wine LAB, which is enhanced when the ph is low. However, total SO 2 must also be taken into account as the bacteria can convert the total SO 2 into the active form. Attention should also be paid to high ph levels, which can lead to microbial growth that is often detrimental to the quality of the wine. Alcohol/temperature interactions Bacteria are sensitive to ethanol. High temperatures (>25 C/77 F) increase the toxicity of alcohol to the bacteria. Low temperatures (<16 C/61 F) limit the multiplication of the bacteria and their activity. Initial L-malic acid content At very low levels of L-malic acid, the bacteria will have much more difficulty starting initiating the MLF. Excessively high levels can also be harmful and cause delays. Initial L-lactic acid content The initial presence of L-lactic acid inhibits MLF. At concentrations of 1.5 g/l, the inoculated wine LAB population does not grow and the malic acid degradation is slow. At L-lactic acid levels of 3.0 g/l, the wine lactic acid bacteria population dies-off. Inhibition by alcoholic fermentation The yeast can consume amino acids in the must/juice that are required by the LAB, especially if the yeast has high nitrogen requirements. If the alcoholic fermentation (AF) is either very fast or sluggish, toxins that may inhibit MLF are generated. Timing of inoculation The point at which malolactic bacteria are added can impact the successful start of MLF. 7

7 VINIFICATION GUIDELINES MLF Scorecard To take some of the guesswork out of winemaking, Lallemand has developed this scoring system to assess the malolactic fermentation potential of a wine. Each relevant condition is assigned a score, and the total score indicates whether MLF is likely to be easy or difficult. Scorecard for determining the ease of malolactic fermentation 8 CONDITION 1 point each 2 points each 8 points each 10 points each Alcohol (% vol) < >17 ph > <2.9 Free SO 2 (mg/l) < >15 Total SO 2 (mg/l) < >60 Temperature ( C) Yeast s nutritional needs Ease of alcoholic fermentation Initial level of malic acid (g/l) Maximum AF rate (maximum loss of brix/day) or or <10 or >29 Low Medium High Very high No problems 2-4 Transient yeast stress 4-5 or 1-2 Sluggish / stuck AF 5-7 or Prolonged yeast contact >7 or <0.5 < >6 Note: Other, currently less well-known factors that are not considered in this scorecard may include the level of dissolved oxygen, polyphenolic content, lees compacting, pesticide residues, etc. Total score for the ease of malolactic fermentation: Score RESULTS Favourable: <13 points Pay attention to development of indigenous flora (Brettanomyces, contaminating bacteria, etc.) Inoculate rapidly with selected bacteria. Not so favourable: points Choose the bacteria adapted to your wine. A specific bacteria nutrient may be necessary. Difficult: points Give preference to a 1-STEP bacteria adapted to your wine. Adjust conditions to optimize MLF: temperature, bacterial nutrition, etc. Extreme: >40 points Run quick test or consult your Lallemand representative. Decrease the obstacles before inoculating: blending, deacidification, temperature, bacterial nutrition, etc.

8 VINIFICATION GUIDELINES PRACTICAL GUIDE TO GOOD PRACTICES FOR SELECETD WINE LACTIC ACID BACTERIA Why? Proper rehydration and inoculation of wine lactic acid bacteria preparations is a crucial step for bacterial survival and malolactic activity. KEY POINTS Impact of chlorine Selected wine LAB are highly sensitive to the chlorine in tap water. Consequently, spring water or mineral water must be used for rehydration of direct inoculation bacteria (MBR ). With 1-Step kits, the impact of the chlorine is neutralized by the presence of the specific rehydration activator, therefore rehydration can be carried out with normal drinking water. Adhere to the recommended temperatures Studies carried out by Lallemand have demonstrated the importance of rehydration temperature on the survival of the bacteria and subsequent malolactic activity. Complying with the recommended temperature for each step is vital. Adhere to time limits The wine LAB must not lack for L-malic acid for too long, whether during rehydration or acclimatization, or their population will rapidly decrease. Use a nutrient or a wine LAB activator if necessary In cases of nutritional deficiency, or of wines in which the MLF is difficult to start, nutrients or activators may be required. 9

9 VINIFICATION GUIDELINES Selected Wine Lactic Acid Bacteria Step by Step Direct Bacteria 1-STEP Acclimatization Kits Remove bacteria packets from freezer 30 minutes before use. 1 Add MBR lactic bacteria (1 g/hl of wine or must) and dilute carefully. 1A 1B Stir specific 1-Step activator (dosage for 100 hl) into water. Carefully stir in 1-Step bacteria (dosage for 100 hl). Non-chlorinated water at 20 C MINERAL WATER Volume = 20 ml/g of MBR MBR bacteria 1A 1-Step activator WATER Volume = 10 L 1B 1-Step bacteria minutes maximum Water temperature must remain constant, between 17 and 25 C. 20 minutes 2 Avoiding excessive air, stir this bacteria starter into the wine/must until evenly mixed. 2 Double the volume with the wine/must to be inoculated. Wine temperature must remain constant, ideally between 18 and 22 C. Water + wine temperature must remain constant, between 17 and 25 C. WINE + WATER Volume = 20 L ph> to 24 hours 3 Avoiding excessive air, stir this bacteria starter into the wine/must until evenly mixed. Wine temperature must remain constant, ideally between 18 and 22 C. BACTERIA STARTER Volume = 100 hl Regularly monitor MLF (using malic acid analysis every 2 to 4 days).

10 VINIFICATION GUIDELINES PRACTICAL GUIDE TO TIMING THE INOCULATION OF SELECTED WINE LACTIC ACID BACTERIA Why? Numerous parameters are involved in selecting bacteria for MLF. Choosing the right moment for inoculating wine with selected wine LAB is a factor in successful MLF. In addition, choosing the proper time for wine LAB inoculation controls the MLF according to the wine style desired, and allows for adaptation to technical constraints. KEY POINTS Knowledge of resources The technical resources available (facilities, temperature controls, etc.) and the human resources available (skill, number of personnel, etc.) are critical to properly choosing the point in time at which the selected wine LAB should be added. Certain processes, such as co-inoculation, require good technical skills and a higher level of attention. Understand the critical parameters of must and wine As numerous parameters play a role in the feasibility of MLF, it is important to have a thorough knowledge of them in order to choose the best form of bacterial preparation to use, the appropriate wine LAB strain to use, and the timing of inoculation. Yeast and wine lactic acid bacteria interactions Lallemand has studied the interactions between various yeast and wine LAB strains. Interactions between the yeast used in the primary fermentation and the selected wine LAB used to conduct the MLF may positively or negatively affect the MLF itself. In addition, such interactions may impart specific sensory advantages to the resulting wine. The fact that wine lactic acid bacteria require amino acids and peptides may necessitate their addition to facilitate bacterial growth and the ensuing MLF. Make informed choices The type of wine to be produced as well as resource availability will determine the type of vinification procedure to be used, and when the selected lactic acid bacterial inoculation is to be added. If the aim is to produce a structured, complex wine with a long macerating time, the bacterial inoculum should be added after AF. However, if there is a risk of microbiological contamination (due to high ph, Brettanomyces, etc.), the co-inoculation technique should be used. 11

11 VINIFICATION GUIDELINES Timing MLF according to PRODUCT OBJECTIVE and/or TECHNICAL CONSTRAINTS Co- 24 to 48 hours after adding yeast Fast turnover wine Varietal, fruity white wine Fresh, fruity red wine Delayed maximum 1 month after AF PRODUCT OBJECTIVE Early 2/3 of the way through AF Ripe berries, red wine 12 Complex, structured red wine Sequential at the end of AF Complex white wine Co- 24 to 48 hours after adding yeast Short post-fermentation maceration Risk of spoilage contamination (Brettanomyces) Red musts with high ph Delayed maximum 1 month after AF TECHNICAL CONSTRAINTS Early 2/3 of the way through AF Willingness to work with micro-oxygenation High potential alcohol level High-risk AF Low colour stability and/or extractability Sequential at the end of AF Poor temperature control

12 VINIFICATION GUIDELINES PRACTICAL GUIDE TO PROPER CO-INOCULATION OF YEAST AND SE- LECTED WINE LACTIC ACID BACTERIA Why? Co-inoculating a must with selected yeast and wine lactic acid bacteria not only accelerates the onset of MLF, it makes MLF possible under difficult conditions. This time savings can be of benefit for finishing fruit-driven and/or quick turnover wines. It allows MLF to occur in a less oxidative medium, which reduces the production of buttery aromas. It minimizes the risk of spoilage organism development. KEY POINTS? On which musts? Musts intended for fruit-driven wines or those that will be on the market quickly. Musts with a low ph (3.1 to 3.4). If working with > 3.5 ph must VA can increase when AF is sluggish When the cellar and wine temperatures are not conducive to MLF. Musts with high risk factors for microbial spoilage by such organisms as Brettanomyces or indigenous wine LAB producing biogenic amines or off-flavours. 13 Good management of yeast development Choice of a reliable selected wine yeast strain. Nutritional supplements must be used to avoid a stuck AF and aid in the completion of MLF. Co-inoculation is not recommended above 3.5 ph when there is a risk of VA formation due to sluggish and stuck AF. Temperature control Excessively high fermentation temperatures are detrimental to both yeast and malolactic bacteria. During co-inoculation maintain temperatures < 25oC (77 of) when alcohol level is >12.5%vol. % Avoid excessively high degrees of potential alcohol Co-inoculated wines with a potential alcohol over 14% are more prone to stuck AF. Avoid excessive use of sulphur dioxide SO 2 rapidly kills wine LAB bacteria. If the harvest is highly contaminated with undesired micro-organisms and higher additions of SO 2 are required, yeast/wine LAB co-inoculation is not recommended..

13 VINIFICATION GUIDELINES 14 USING BETA CO-INOC FOR PROPER CO-INOCULATION OF YEAST AND BACTERIA Co-inoculation for White Wines Selected, properly rehydrated and protected wine yeast. 1 Choose a selected wine yeast with low nitrogen requirements adapted to the style of wine desired. Bacteria addition timing depends on SO 2 added: <50 ppm of SO 2 added: wait 24 hours ph > to 80 ppm of SO 2 added: wait 48 hours >80 ppm of SO 2 added: wait 72 hours Note: If measuring free SO 2 24 hours after addition, at ph >3.3, the free SO 2 should be <25 ppm and <10 ppm when ph is below 3.3 ph. Open BETA CO-INOC malolactic bacteria sachet and add directly to juice/must at a dosage of 0.5 g/hl (~25 gallons) 2 For better dispersion, quickly rehydrate the sachet contents into clean, chlorine-free drinking water at 20 C (68 F). Avoiding excessive air, stir bacteria into must until evenly mixed, Must >16 C based on the SO 2 /bacteria addition timing above. >60 F Complex yeast nutrition one third of the way through alcoholic fermentation. Monitor temperature, malic acid and volatile acidity. Top off tank after AF. 3 When malolactic fermentation finishes during AF, monitor volatile Alcoholic acidity. If there is a 0.1 g/l increase per day, add 20 ppm SO 2 or Optimum Ferm. use lysozyme. between (AF) 16 and 18 C When MLF finishes after AF, rack and stabilize the wine after 60 and 65 F MLF. 4 Towards the end of AF, between 16 and 20 C 60 and 68 F Malolactic Ferm. (MLF) Co-inoculation for Red Wines Same procedure as above except different temperatures in Steps 3 and 4. Step 3 nor-mal red must starting temperature at the beginning of AF is 16 to 25 C (60 to 77 F), and once the alcohol level reaches 12.5% keep it below 25 C. Step 4 optimum temperature to finish MLF post-af is 18 to 22 C (65 to 72 F).

14 RESTARTING STUCK MALOLACTIC FERMENTATION Recommendations from Lallemand North America Winemakers are aware that Oenococcus oeni bacteria, traditionally responsible for malolactic fermentation (MLF), are successful only when the bacteria can adapt to the harsh environment of a fermenting must or a finished wine. The usual factors influencing the success of MLF include ph, temperature, alcohol and SO 2 (both free and total). Problems can arise when ph levels are low (under 3.4), alcohols are high (greater than 14%), the temperature of the wine is low (less than 18 C [65 F]), or the molecular SO 2 is high (greater than 0.3 mg/l). Other inhibitory factors, such as nutrient availability, high volatile acidity (greater than 0.4 g/l), high levels of condensed tannins and/or agrochemical residues, may also cause stuck MLF. Under cool climate conditions, where the initial L-malic content is in excess of 5 g/l, LAB can be inhibited by L-lactic acid contents in excess of 1.5 g/l. Under these conditions, MLF will initiate, but the resulting high L-lactic acid content can inhibit the malolactic bacteria (MLB), thus preventing MLF from proceeding to completion. Limiting conditions have a combined cumulative effect, making life truly difficult for the MLB. If several stressful conditions coincide, often MLF will not go to completion, resulting in a stuck MLF. To restart and complete a stuck MLF, sometimes it is enough to simply add and gently mix in 20 g/hl (1.7 lb/1000 US gal) of a nutrient such as ML Red Boost for red wines or Opti ML Blanc for white wines. If that fails to restart the MLF, a more extensive protocol using a 1-Step starter kit is necessary. The Lallemand MLF R&D team, headed by Dr. Sibylle Krieger-Weber, has developed a wine MLB acclimatization strategy for use with the 1-Step starter kit, which allows wines undergoing a stuck MLF to proceed to completion. Lallemand offers four different sizes of 1-Step starter kits, each containing a sachet of a selected MLB and another sachet containing an activator. The activation and adaptation of the MLB can be critical in reducing the effect of an unfavorable wine matrix on the bacteria, thus favoring successful completion of MLF. 15 If an MLF is encountered that will not proceed to completion, Lallemand has devised a fermentability test to determine whether a wine is capable of completing MLF when re-inoculated with the 1-Step starter kit. The test can be performed by utilizing the following procedure. 1. Immediately before undertaking this test, accurately determine the L-malic acid content (mg/l) of the stuck wine and record this value as MA Rehydrate the contents of a 2.5 hl sachet of VP41 MBR or ALPHA MBR in 50 ml of clean chlorine-free water at 20 C [68 F]. Gently stir and let rehydrate for 10 minutes. 3. Inoculate 1000 ml of the stuck wine with 2 ml of the bacterial suspension from step 2. This gives a 10x higher inoculation rate. 4. Maintain the temperature of this 1000 ml of stuck wine at 20 C (68 F) for 72 hours. 5. After the 72 hours, accurately determine the L-malic acid (g/l) content of this 1000 ml stuck wine and record this value as MA Using the L-malic acid content values measured before inoculation and again after 72 hours, calculate the percentage of malic acid decrease by using the following formula: (MA 2 / MA 1) x 100 = % of malic acid decrease. Contact your local Lallemand representative for advice if the result is less than 20% malic acid degradation within 72 hours, as there is a high level of MLF inhibition in the wine. However, if the result of the fermentability test shows a greater than 20% malic acid decrease within 72 hours, the 1-Step restart protocol may be used to restart the stuck MLF. The procedure is described on the next page.

15 RESTARTING STUCK MALOLACTIC FERMENTATION Adaptation protocol for handling stuck malolactic fermentations Stage 1. Pre-treat wine and adjust temperature Prepare the wine undergoing stuck MLF to receive the activator and selected MLB contained in the 1-Step starter kit. The wine should be separated from any lees either by racking or by normal lees removal filtration. This step will help to remove any potential inhibitory factors or unwanted spoilage organisms. In addition, cross-flow or 0.45 micron membrane filtration may be necessary to control undesirable bacteria such as Lactobacillus or Pediococcus. In some cases of stuck MLF, the wine may be suspected of containing substances which may be toxic to malolactic bacteria. If that is the case, Lallemand recommends pre-treatment of the wine with Nutrient Vit End at 30 g/hl (2.4 lb/1000 US gallons). The Nutrient Vit End suspension is prepared in either water or wine then added to the stuck wine with sufficient mixing. Rack the wine off the Nutrient Vit End lees after 48 hours. Finally, adjust the temperature of the stuck-mlf wine to 18 to 22 C (65 to 72 F). Stage 2. Prepare the 1-Step starter kit Refer to the LIQUID VOLUME TABLE below to determine the size of 1-Step starter to be used, keeping in mind the 1-Step starter kit for restarting a stuck MLF requires twice the normal dosage to compensate for the more difficult MLF environment encountered in a stuck MLF. 16 Rehydration Phase 1. Mix and dissolve contents of the activator sachet in drinking water. 2. Adjust temperature between 18 and 22 C (64 and 72 F) 3. Add contents of the bacteria sachet and dissolve carefully with gentle stirring. 4. Wait 20 minutes. Acclimatization Phase 1. Mix the 1-Step preparation (activator and bacteria dissolved in drinking water) with wine, ensuring a ph greater than Verify that the temperature is between 18 and 22 C (64 and 72 F). NOTE: If the stuck wine has less than 1.0 g/l of L-malic acid, wait 6 to 8 hours before inoculation. If the stuck wine has greater than 1.0 g/l of L-malic acid, wait 12 to 18 hours before inoculation. 1. Inoculate the wine with the acclimated culture. 2. Maintain the temperature between 18 and 22 C (64 and 72 F) 3. Check for MLF activity by analyzing for L-malic acid degradation every 2 to 4 days. LIQUID VOLUME TABLE Rehydration Phase Acclimatization Phase ALPHA for 25 hl (660 gals) VP41 for 100 hl (2,640 gals) VP41 for 500 hl (13,200 gals) VP41 for 1000 hl (26,400 gals) Dissolve ALPHA in 2.5 L of water DissolveVP41 in 10 L of water Dissolve VP41 in 50 L of water Dissolve VP41 in 100 L of water Mix ALPHA (2.5 L) with 2.5 L of wine Mix VP41 (10 L) with 10 L of wine Mix VP41 (50 L) with 50 L of wine Mix VP41 (100 L) with 100 L of wine Inoculate 12.5 hl (330 gals) of wine with ALPHA culture (5 L) Inoculate 50 hl (1,320 gals) of wine with VP41 culture (20 L) Inoculate 250 hl (6,600 gals) of wine with VP41 culture (100 L) Inoculate 500 hl (13,200 gals) of wine with VP41 culture (200 L)

16 Wine Style Techniques for Success GOAL: Bordeaux-Style Red Rutherford Cabernet sauvignon, Merlot, Cabernet franc, Petit verdot and Carmenère Malolactic Bacteria Malolactic Fermentation Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Practise pumpovers and délestage (rack and return) frequency depends on grape variety Add properly rehydrated LALVIN ICV D254 Add ppm of SO2 at crush Harvest data: Brix; ph; g/100 ml TA Cold soak at 10 C (50 F) for 2-10 days No adjustment made to must or wines Start fermentation at 32 (90 F) and ramp up to 35 C (95 F) Add 2 lb/1000 gal (25 g/hl) FERMAID 2133 at start of ferment Add DAP as needed to adjust nitrogen Hand harvest early AM Cluster sort at destemmer Practise extended maceration for 3-8 weeks depending on variety Inoculate in barrel with LALVIN ELIOS 1 Stir lees once per week MLF is complete mid-late December Wine Stabilization Rack to tank, clean barrels, adjust SO2 and return wine to barrel Rack to clarify every 3-4 months All clarification is done by settling in barrels or after blending in tank Add 2.5 lb/1000 gal (31 g/ hl) Opti-Red ~1/4 sugar depletion add an additional 2 lb/1000 gal (25 g/hl) FERMAID 2133 Berry, leaf and stem sort then crush Post AF extended maceration, drain and press directly to barrels Avoid temperature shock to the yeast! primary fermentation: secondary fermentation: Bacteria: LALVIN ELIOS 1 BORDEAUX-STYLE RED Yeast: LALVIN ICV D254 No filtration or clarification prior to bottling Nutrients: FERMAID 2133, DAP (if needed) Other: Opti-Red 17

17 18 Watch out for: Formation of excessive volatile aromas before, during and after fermentation work towards absolute purity and enhanced flavour definition Excessive dryness work towards a supple, balanced texture VÉRIFIER CELLE-CI AU COMPLET JE N AVAIS PAS EXACTEMENT LA MÊME ENTÊTE QUE SUR LE PDF LE SIXIÈME WINESTYLE EST AUSSI UN ULTRA PREMIUM CABERNET SAUVIGNON MAIS PAS AVEC LA MÊME DESCRIPTION Wine Style Techniques for Success GOAL: Ultra Premium Cabernet Sauvignon Languedoc, France ULTRA PREMIUM CABERNET SAUVIGNON Wine Stabilization Malolactic Fermentation Malolactic Bacteria Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Batch 1: Rack off gross lees, clean barrels and return wine to barrels Batch 2: Rack off gross lees and send this batch to older barrels Maintain temperature between C (64-68 F) Add acid (if needed) to keep pre-ferment ph between Stir wines every 2 weeks Batch 1: Post AF, inoculate with ENOFERM BETA directly in 500 L oak barrel Add ACTI-ML to wine If fruit has good phenolic and flavour ripeness, ferment cool at ~22-25 C (72-77 F) to retain fruit intensity and definition After cold soak, add 25 g/hl (2 lb/1000 gal) properly hydrated LALVIN ICV D254 or LALVIN ICV D80 Add LALLZYME EX macerating enzyme Thin shoots early to expose developing berries to sunlight, accelerating phenolic and flavour ripeness Total barrel mix for both batches is 35% new French oak, 35% 1-year French oak, and 35% 2-year French oak Regularly monitor MLF progress Batch 2: Post AF, rack to tank for inoculation with ENOFERM BETA Gently hand plunge in open top vessel twice a day After yeast inoculation, add 25 g/hl (2 lb/1000 gal) FERMAID K Gently plunge to mix enzymes and acid Hand pick grapes at flavour and phenolic ripeness Small batch fermentations are easier to handle, but watch for sulphides and take corrective action if needed Cold soak at temperature of incoming fruit, at ~7-10 C (45-50 F) for 24 hours Yield: 1.5 tons/acre Monitor SO2 every 4 weeks and maintain 0.5 molecular SO2 to control Brettanomyces When MLF is complete, add 30 ppm of SO 2 (ideal target for microbe control is 0.5 molecular SO2) Add ACTI-ML to wine Add 10 g/hl (0.8 lb/1000 gal) DAP at ~14 Brix Potential alcohol between 13-14% Age for months in barrel with only 2 rackings. At first racking, blend the batches to homogenize flavour, texture and microbial stability No lees stirring after MLF Rack wine to barrels to complete MLF Split fermentations into 2 volumes: Batch 1 (25% vol): Drain off at 10 g/l residual sugar and rack to 500 L new French oak barrel for MLF Keep pressings separate to avoid excessive bitterness and green flavours Batch 2 (75% vol): Drain off after 5-10 days extended maceration (70 F) Hand sort before destemming Maintain aging temperature below 15 C (59 F) 30 ppm of SO2 added to tank before and after destemming Regularly top barrels, monitor VA, volatile phenols and sulphides Do not crush! Whole berries for fruit intensity, definition and gentle tannin extraction After aging, rack and adjust SO2 then, if needed, gently fine wine with egg whites Prior to bottling, filter lightly and settle for 30 days at 10 C (50 F) Avoid Brettanomyces by maintaining good SO 2 levels especially over holidays and during warm months Monitor VA levels and unwanted microbes, especially if off-flavours develop Monitor VA and microbes Do not add DAP during yeast rehydration Practise good hygiene If sulphides develop, plunge excessively more than once per day and délestage (rack and return) at mid-fermentation secondary fermentation: primary fermentation: Bacteria: Enoferm Beta Yeast: LALVIN ICV D80, LALVIN ICV D254 Nutrients: ACTI-ML Nutrients: FERMAID K, DAP Other: LALLZYME EX

18 Watch out for: H 2 S production Nutrient deficiencies High ph Potential alcohol Wine Style Techniques for Success GOAL: Ultra Premium Barrel-Aged Red Napa and Sonoma Counties, California ULTRA PREMIUM BARREL-AGED RED Wine Stabilization Malolactic Fermentation Malolactic Bacteria Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Check for completion of MLF (barrel composite or tank sample) by enzymatic testing for L-malic acid Monitor malic acid degradation and VA Inoculate with ENOFERM ALPHA at the end of AF during or after pressing Set the tank jackets to 29 C (85 F) Hydrate 2 lb/1000 gal (25 g/ hl) LALVIN L2226 with 2.4 lb/1000 gal (30 g/hl) GO- FERM Cold soak for ~2 days Sample for Yeast Available Nitrogen (YAN) Rack-off lees to tank and retest for L-malic acid Adjust temperature to ~21 C (70 F) at ML inoculation Perform aerative pumpovers during the first 2 days of active fermentation Grape maturity parameters for harvest: (1) By analysis: Brix, ph, TA (2) By experience: the physical softening and flavour of berries, seed colour and texture Upon confirmation of MLF completion, add between molecular SO 2 and return wine to barrels for aging Perform MLF in barrel with cave temperature of 14 C (58 F) or ferment in tank (as space allows) for better temperature control Press when AF is complete Add 1 lb/1000 gal (12.5 g/hl) FERMAID K and 2 lb/1000 gal (25 g/hl) DAP (if necessary) prior to inoculation Crush and destem Separate and retain lees for volume recovery Add 1 lb/1000 gal (12.5 g/hl) FERMAID K and (if necessary) additional DAP at a third sugar depletion Measure for potential alcohol and hydrate as needed Adjust SO2 based on adjusted volume Watch for spoilage organisms Monitor for spoilage organisms; check VA weekly Watch for H2S formation Warm must to C (65-70 F) prior to inoculation Recheck Brix after overnight soak; add more H2O and adjust SO2 for volume increase secondary fermentation: primary fermentation: Bacteria: ENOFERM ALPHA Yeast: LALVIN L2226 Nutrients: ACTI-ML Nutrients: GO-FERM, FERMAID K and DAP (if needed) 19

19 20 Malolactic Bacteria Malolactic Fermentation Wine Style Techniques for Success GOAL: Rhône-Style Red Soft, light, fruit-driven, medium-bodied dry red wine Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Ferment in 1000 gal (3,785 L) stainless steel tanks 2 tanks set at 29 C (85 F) and one at 32 C (90 F) to give different flavours Properly rehydrate LALVIN BM45 with GO-FERM Add DAP on second day Goal is 20% whole cluster, but limited by equipment Add 50 ppm of total SO 2 Syrah harvest parameters: tons/acre; average 23 Brix; 3.6 ph; 0.66 g/100 ml TA Add oenological tannins 24 hours after yeast At a third sugar depletion, add FERMAID K Add macerating enzymes while filling tank Mechanically harvest very early AM Pumpover twice daily for ~20 minutes Add LALVIN 31 to wine in stainless steel tank Ambient cellar temperature ~18 C (65 F) Confirm ML completion using paper chromatography (~4 weeks) Wine Stabilization After MLF is complete, add 30 ppm of free SO2 Rack to tank 2 or 3 times until almost clear Rack half of Syrah to new American oak barrels and 6 months later, remove this wine to tank Clean the barrels and rack the other 50% of Syrah to barrels Top regularly and check SO2 and VA Oenological tannins are added by taste to barrels No cold stabilization or fining No cold soak Wait until AF is complete before adding bacteria! Prior to bottling, wine is settled and filtered several times through pads Destem and crush No seed removal Drain and press when dry (~6-7 days) Rehydrate and acclimatize yeast properly secondary fermentation: Bacteria: LALVIN 31 RHÔNE-STYLE RED primary fermentation: Clean barrels between rackings Yeast: LALVIN BM45 Nutrients: GO-FERM, FERMAID K, DAP Other: Oenological tannins, macerating enzymes

20 Watch out for: Temperature shock to the yeast! Cold cellar temperatures during MLF Wine Style Techniques for Success GOAL: Cool Region Chardonnay Light, delicate fruit without buttery taste COOL REGION CHARDONNAY Wine Stabilization Malolactic Fermentation Malolactic Bacteria Yeast Fermentation Grape Handling Juice or Must Treatment Yeast After MLF is complete, rack and adjust to 0.8 molecular SO 2 Add LALVIN 31 to barrels Cellar temperature increased to ensure MLF completion by mid to late December 2-3 days after yeast inoculation, add 2 lb/1000 gal (25 g/hl) FERMAID K Ferment 80% of juice with properly rehydrated LALVIN CY3079 Add clarification enzymes Add 30 ppm of SO 2 (more if rot is present) Proprietor s Reserve is from older (1986) vineyards and only in very good quality years Return wine to clean barrels Rack in February Age in barrel 7-8 months MLF completion verified by paper chromatography 100% barrel ferment in new French oak Ferment remaining 20% juice with properly rehydrated LALVIN EC-1118 (sometimes LALVIN BA11) Tank press directly to barrels No settling Thin crop from 4 tons/acre to 1.8 tons/acre Create Proprietor s Reserve blend and adjust SO2 to 0.8 molecular Barrel ferment temperature ~ C (55-65 F) AF usually completes in 8-9 days Juice temperature 4-7 C (40-45 F) Harvest parameters: Average 24.5 Brix; ph; 0.8 g/100 ml TA Heat and cold stabilize Prior to bottling, sheet and sterile filter Usually harvest in early November Destem and crush Only add bacteria after AF is complete! Acclimatize yeast to COLD juice temperature before inoculation! Limit yield! secondary fermentation: primary fermentation: Bacteria: LALVIN 31 Yeast: LALVIN CY3079 (80% of juice) LALVIN EC-1118 (~20% of juice) Some LALVIN BA11 Nutrients: FERMAID K Other: Clarification enzymes 21

21 22 Wine Style Techniques for Success GOAL: Ultra Premium Cabernet Sauvignon Napa Valley Malolactic Fermentation Malolactic Bacteria Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Ambient temperature C (65-70 F) Add LALVIN VP 41 during extended maceration when AF is complete Set temperature to 29 C (85 F) and eventually let fermentation increase to 31 C (88 F) Add properly hydrated LALVIN ICV D21 and FERMAID K to the must Add 40 ppm of SO2 at crusher Add macerating enzymes Handpick in half-ton bins in early AM Drain, press to stainless steel tank Add OPTI MALO PLUS Add additional FERMAID K at third to half sugar depletion Adjust Yeast Available Nitrogen (YAN) with DAP 1-2 days after yeast addition Cold soak at C (60-65 F) for hours Vineyard is located ~10 minutes from winery Enzymatically verify whether MLF is complete before going to barrel Pumpover with aeration in early fermentation, twice per day for minutes each Ferment in 8-ton open-top fermenters Wine Stabilization Adjust total SO 2 to 40 ppm Rack once or twice in tank for clarification prior to going to barrel Incoming fruit temperature ~18 C (65 F) Add Opti-Red at 2.5 lb/1000 gal (31g/hL) Extended maceration on third to half fruit for 8-10 days Top barrels regularly ULTRA PREMIUM CABERNET SAUVIGNON Harvest parameters: Brix; ph (adjust to 3.65 ph); g/100 ml TA in must Extended maceration on remainder of fruit for days Sort clusters and destem Sort berries and remove leaves and stems Complete MLF before sending to barrel Wait until AF is complete before adding bacteria! Avoid temperature shock to the yeast! secondary fermentation: primary fermentation: Bacteria: LALVIN VP 41 Yeast: LALVIN ICV D21 Monitor VA, SO2, and taste frequently Nutrient: OPTI MALO PLUS Nutrients: FERMAID K, DAP (if needed) Other: Macerating enzymes, Opti-Red

22 Wine Style Techniques for Success GOAL: Rhône-Style Red Blend A blend of mostly Carignane with Syrah, Mourvèdre and Grenache Yeast Fermentation Malolactic Bacteria Watch out for: Contamination from unwanted lactic acid bacteria Over-extraction of tannins Grape Handling Juice or Must Treatment Yeast Start fermentation at 24 (75 F) then increase to 29 (85 F) after first pumpover Add 2 lb/1000 gal (25 g/hl) properly hydrated LALVIN ICV D254 SO2 not added unless poor fruit or detectable VA Harsh west Texas vineyard conditions dictate harvest At yeast inoculation, perform first pumpover with head spray Add FERMAID K after yeast addition and DAP as needed to boost nitrogen Add macerating enzymes on way to fermenter Day temperature in vineyard can be over 38 (100 F) for 15 days, delaying ripening Pumpover twice daily with the goal of turning over tank volume once per day Cool must overnight in 10 ton fermenters, target 24 (75 F) Add additional FERMAID K at a third to a half sugar depletion Observe juice under microscope for lactic acid bacteria; if found, use lysozyme Harvest parameters: tons/acre; Brix; 3.9 ph; g/100 ml TA Until third day, drain tank through screen to remove seeds during pumpover Set fermenters to 24 (75 F) Mechanical harvest at night Vineyard is ~5.5 hours from winery Adjust acid to 0.8 g/100 ml after first irrigation Add LALVIN 31 when wine is still warm from alcohol fermentation Add ML nutrient to the wine Malolactic Fermentation Normally MLF is complete in 5-7 days Wine Stabilization After MLF is complete, add SO2 to 30 ppm of free and readjust after 48 hours Confirm MLF is complete by paper chromatography Set tank temperature to 13 (55 F) Rack tank-to-tank and adjust SO 2 to 0.5 molecular Rack again if needed to achieve clarity before sending to barrels Age in 2-to-3-year-old French oak barrels for ~6 months Temperature of grapes at winery typically (75-80 F) Check ph daily, sudden increase could indicate lactic contamination Blend lots 2-3 weeks prior to bottling Destem and crush Add some Viognier skins to Carignane fermentation at ~18 Brix for co-pigmentation Drain and press at dryness Fruit is fragile avoid over-extraction secondary fermentation: Bacteria: LALVIN 31 Malolactic nutrient such as OPTI MALO PLUS RHÔNE-STYLE RED BLEND Look under microscope for unwanted lactic acid bacteria primary fermentation: Yeast: LALVIN ICV D254 Nutrients: FERMAID K DAP (if needed) Cold stabilize, DE and pad filter before bottling Other: Lysozyme (if needed), macerating enzymes Routinely check free and total SO2, VA and taste 23

23 24 Wine Style Techniques for Success GOAL: Premium Syrah Bright fruit, round mouthfeel, not overly extracted PREMIUM SYRAH Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Harvest parameters are based on flavour looking for ripe, jammy fruit, typically at ~27 Brix when grape begins to shrivel Crush and destem Add 50 ppm of SO 2 and 2 g/l tartaric acid at crusher Minimum 24-hour cold soak at 13 C (55 F) If fruit has harsh or astringent tannins, cold soak is extended to 72 hours Add macerating enzyme (light dose) depending on fruit maturity, vineyard history and tannin content Adjust ph/ta with tartaric acid if needed Add 2lb/1000gal (25 g/hl) complete yeast nutrient, 2 lb/1000 gal (25 g/hl) DAP and micronutrients Watch for H2S or sluggish fermentations and add additional nutrients if needed and increase pumpovers with aeration Begin ferment at 18 C (65 F) and increase temperature to 24 C (75 F) Some lots are fermented to 27 C (80 F) to increase phenolic extraction Pumpover using venturi to add O 2 twice a day, full tank volume Inoculate with 2 lb/1000 gal (25 g/hl) properly rehydrated yeast Yeast selection is determined by sensory goals, alcohol tolerance, fermentation kinetics ~50% fermented with LALVIN ICV D254 ( workhorse, fruit expression, alcohol tolerance, mouthfeel) Add 2 lb/1000 gal (25 g/hl) complete yeast nutrient and 2 lb/1000 gal (25 g/hl) DAP at ~20 Brix Remainder fermented with a combination of LALVIN ICV D80 (bright fruit), LALVIN ICV D21 (richness), and LALVIN L2056 or LALVIN ICV GRE (soft wines with bright fruit) Practise proper yeast rehydration primary fermentation: Yeast: LALVIN ICV-D254, LALVIN ICV-D80, LALVIN ICV-D21, LALVIN ICV-GRE or LALVIN L2056 Nutrients: Complex yeast nutrient such as FERMAID K, vitamin complex, DAP Other: Macerating enzymes (fruit dependant) Malolactic Bacteria Analytically monitor phenolics daily and reduce to one pumpover per day if extraction is high Press based on sensory and target phenolic numbers, not residual sugar Keep free-run and press fractions in separate tanks After AF is complete, inoculate with MLB in stainless steel tank Add ML nutrients Maximum temperature at inoculation is 23 C (74 F) Wait until alcohol ferment is complete before inoculating MLF Watch out for: Stuck fermentations due to high alcohol H 2 S production Over-extraction of tannins Malolactic Fermentation Wine Stabilization If tank gets too cold, heat exchange to 21 C (70 F) Analytically monitor malate every other day secondary fermentation: Bacteria: LALVIN 31, LALVIN VP 41 As malate starts to decrease, wines are often moved to barrel to finish MLF For lower H 2 S formation, keep ferment temperature cool (~24 C/75 F) and aerate during pumpovers (especially during growth phase) SO 2 additions are delayed if diacetyl is detected, to allow for it to be re-metabolized Rack wines before sending to barrel Maintain SO 2 at ~30 ppm Additions and topping done monthly Rack to tank quarterly Fine with gelatin if needed Age in barrel ~18 months Crossflow and sterile filtration prior to bottling Rack off lees after MLF is complete Monitor temperature Monitor VA and sulphites before all rackings Nutrients: Malolactic bacteria nutrient such as OPTI MALO PLUS Cold temperatures are a problem later in the season

24 Wine Style Techniques for Success GOAL: Washington Zinfandel Malolactic Bacteria Yeast Fermentation Grape Handling Juice or Must Treatment Yeast Pumpover with irrigator and flexible impeller pump 3 times a day (as evenly spaced as possible) pulling from racking valve to avoid seeds After a 2-3 day cold soak, inoculate with yeast Process as quickly as possible Harvest parameters determined by flavour, not sugar Modified cold soak chill while filling Typically harvested at Brix Pumpover the following morning and shut off chiller First 2 days pumpover using venturi to inject O 2 Rehydrate 2.5 lb/1000 gal (31 g/hl) LALVIN BRL97 or LALVIN ICV D254 with GO-FERM and add during pumpover Harvest as cool as possible Analyze must (ph/ta, NOPA) and make necessary adjustments Light sorting at receiving hopper Add nutrients at 5-10 Brix drop (~13 Brix) or if off-odours occur Adjust nitrogen to 300 ppm during second pumpover Target peak temperature C (90-92 F), heat if necessary Inoculate with LALVIN ELIOS 1 directly into tank at 21 C (70 F) Next day, rack off heavy lees and send to barrel Watch out for: Bunch rot Problems associated with high potential alcohol Malolactic Fermentation Do not move wine until MLF is complete Wine Stabilization Rack after ML is complete Maintain 30 ppm of free SO 2 after MLF Add additional oenological tannins during second pumpover Monitor wine parameters before inoculation Destem Retain 30-50% whole berries Add 50 ppm of SO2 to crusher Press at ~3 Brix to stainless steel tank Macerating enzymes and oenological tannins added at crusher Ferment in 5-7 ton lots secondary fermentation: Bacteria: LALVIN ELIOS 1 WASHINGTON ZINFANDEL Avoid bunch rot no touching clusters in the vineyard primary fermentation: Yeast: LALVIN BRL97, LALVIN ICV D254 Use lysozyme only if needed Acceptable to have as much as 0.5% residual sugar Nutrients: GO-FERM, Complex yeast nutrient such as FERMAID K Prior to bottling, filter through pad and membrane Other: Macerating enzymes, oenological tannins 25