August 29, 2014

Aloha!

Well, I’m unfortunately not in Hawaii, but I have “Tiny Bubbles in my wine” playing in my head now that malolactic fermentation (MLF) in both Vino Superiore wines has begun.

Not as exciting as the alcoholic fermentation, but exciting nonetheless.

2011 Sangiovese

By flashing a strong light source at the neck of a carboy, tiny bubbles rising to the surface at the circumference can be seen. The large bubbles in the 2011 vintage are remnants from stirring in the lactic acid bacteria; the tiny bubbles form just under those. The 2013 is more representative of an active MLF. Even my 50mm macro lens couldn’t catch the bubbles rising in such dark teeth-staining wines.

According to Vino Superiore‘s instructions, MLF should take about 6-8 weeks if done at a temperature between 68-77°F (20-25°C). I’m at about 70°F (21°C) and I expect it to take a couple of months for sure based on experience.

I’ll be keeping a close eye on bubbles because as soon as the MLF is done, I need to sulfite and protect the wine. Once no rising bubbles are visible, I’ll do a paper chromatography test to make sure it is complete; we cannot simply rely on visible cues.

Until then, Tiny Bubbles will be playing in my head.

2013 Sangiovese