Do you wait for the completion of Malolactic fermentation before adding sulfite to your wine? This reduces the overall acidity of your wine, leading to a smooth, softer mouth feel and a pleasant complexity in nose and taste. If malic acid levels are not reduced below around 0.1 g/L, there is significant risk that fermentation will start up again in the bottle, popping corks and/or making that beautiful red you so lovingly put up in your cellar turn fizzy! So it’s important to have accurate information on your malic acid levels.
Recently, Vinmetrica’s president Richard Sportsman completed a comparative analysis of Malic Acid testing methods by comparing Vinmetrica’s SC-50 MLF Analyzer (paired with the SC-300 Analyzer), Accuvin MLF test strips, HPLC (High Performance Liquid Chromatography) and an enzymatic assay.
The full report can be found here or in Vinmetrica’s FAQ section under MLF Questions. Happy testing (and tasting)!