Which analytical parameters allow to control malolactic fermentation?
In order to follow the development of malolactic fermentation you should control the following parameters: • pH: increases during malolactic fermentation; • Total acidity : decreases; • Malic acid/Lactic acid decrease. During ML malic acid is consumed and lactic acid is synthesized, therefore their ratio decreases. • Increase in volatile acidity by 0,1-0,15 g/l. A higher increase could be the symptom of spoilage.
