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What do you do when wine is partially through malolactic fermentation and volatile acidity level is increasing?

April 26, 2017acidity fermentation level malolactic volatile Wine

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What do you do when wine is partially through malolactic fermentation and volatile acidity level is increasing?

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Do a microscan to evaluate bacteria population. Is the wine dry? If not, use Lysozyme to inhibit MLF until fermentable sugar is depleted then reinoculate with malolactic bacteria, maintaining optimum temperature around 70°F. Remember to run volatile acid tests to monitor change.