{"id":48865,"date":"2026-09-16T21:43:46","date_gmt":"2026-09-16T19:43:46","guid":{"rendered":"https:\/\/oenobrands.com\/?page_id=48865"},"modified":"2026-10-12T17:05:41","modified_gmt":"2026-10-12T15:05:41","slug":"fermentazione-malolattica-qa","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/it\/risorse-tecniche\/fermentazione-malolattica-qa\/","title":{"rendered":"Fermentazione malolattica: domande e risposte pratiche per i vinificatori"},"content":{"rendered":"\n
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This technical guide presents a few questions we have been asked about malolactic fermentation and the use of our Anchor and Maloferm bacteria.<\/p>\n\n

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Download this technical resource<\/strong> listing many questions you may have had with their detailed answers.<\/strong> <\/em><\/p>\n\n\n\n

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WHY PAY FOR BACTERIA IF MALOLACTIC FERMENTATION (MLF) HAPPENS SPONTANEOUSLY?<\/h2>\n\n\n\n
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Spontaneous MLF means losing control over timing, microbial population and fermentation outcome.Without inoculation, the development of indigenous bacteria can lead to slow or unpredictable fermentations, with an increased risk of spoilage (by bacteria or by Brettanomyces<\/em>).In practice, this may result in deviations such as volatile acidity, mousy off-flavours or bitterness (e.g. acrolein), as well as textural defects linked to compounds like mannitol. It can also delay cellar operations and createinconsistencies between batches.<\/p>\n\n\n\n

KEY MESSAGE: Inoculation with selected wine bacteria avoids contamination and\/or spoilage.<\/strong><\/p>\n<\/div>\n\n\n\n

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HOW TO AVOID SPONTANEOUS MLF IF YOU PREFER CONTROLLED FERMENTATION?<\/h2>\n\n\n\n
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