Fermentation, malolactic temperature effect

Delaquis, R, Cliff, M., King, M., Girare, B., Hall, J., Reynolds, A. (2000). Effect of two commercial malolactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeasts and fermentation temperatures. Am. J. EnoL Vitic., 51, 42 8. 

Since the late 1990s, it has become increasingly popular to run the wine off into barrel immediately (Section 12.7.2), as malolactic fermentation in wood has been shown to enhance aromatic complexity as well as the finesse of oak character. In fact, it is not known whether this undisputed improvement is due to the effect of bacteria on molecules released by the oak, or the fact that the new wine is stiU warm when it is put into barrel. The fact remains that, if red wines are to be barrel-aged, they should be run off into barrel as soon as possible. We now have all the necessary techniques to avoid the problems that led to the abandomnent of barrel-aging in the past blending, temperature control, analytical monitoring of fermentation in individual barrels, etc. 

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