How to control or even stop spontaneous malolactic fermentations?
It is very difficult to stop spontaneous malolactic fermentation. If you are willing to conduct partial malolactic fermentation on your wine it is easier to do so by blending wines that completed malolactic fermentation with wines that did not go through ML. In order to prevent ML you can use several methods separately or in combination: • Low temperature • Sulphur dioxide • Lysozime.
