Accuvin Malic & Lactic Test Numbers
Posted 01 February 2009 - 12:18 PM
Posted 01 February 2009 - 01:21 PM
I don't measure lactic acid but some will be present as a result of alcohol fermentation by yeast. Prior to the start of MLF, a level of malate >500mg/L is also normal for many wines.
I've never worked with Norton, but it appears that your ML never really got off the ground. Is your wine within the normal range to promote MLF with respect to SO2, pH, alcohol and temperature? If not, consider making adjustments. Did you add an ML nutrient at inoculation? This may also help. Finally, you may consider reinoculating with a fresh ML culture. < 30 mg/L is often the benchmark used to considered MLF complete.
Posted 01 February 2009 - 03:55 PM
My pH reading prior to MLF was 3.26, the temperature has stayed right at 70-2 F, SG was 1.002 at the start of MLF, I tested the SO2 to be down to 15 ppm at the start, and had used the ML nutrient (I believe it was Acti-ML according to the dosage recommendations). As I mentioned, I believe the MLF is currently going on, but I was curious about how accurate the Accuvin test kits were.
Posted 02 February 2009 - 11:54 AM
Posted 05 February 2009 - 11:01 AM
Thanks for your feedback. Do you happen to know if grapes (Norton or any others) have any Lactic acid in them initially? I got a reading of >400mg/L when I did my first Malic test. Accuvin also has this test and I thought it would be interesting to see how much of this was being produced. My only problem was that I did not have the test materials when I started the MLF back on the 3rd of November. I just tested the other day when the bubbling really slowed down.
Posted 05 February 2009 - 12:49 PM
Check out this link http://www.grapestom.../wineacids.html
2013 lineup: inlaws CV Bordeaux blends, friends OV Zin, Wash Syrah and Sangio, Gren/PS for blending
AGING: 2012 Chardonnay Champagne
BARRELING: Yakima Valley Pinot Noir 12, CV Zin, Lake County Montepulciano and Zin 12
Awaiting bottle: CS and Merlot 11
Posted 05 February 2009 - 04:25 PM
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