Inoculation, traditional practice

Malo-Lactic Fermentation. The bacterial conversion of malic acid to lactic acid usually does not occur in North Coast white wines because of low pH, high S02, and cool storage temperatures, factors that inhibit lactic acid bacteria activity. Some work has been done in the North Coast with malo-lactic fermentation in Chardonnay, following the traditional practices in Burgundy. Factors used to encourage experimental malo-lactic fermentation in white wines have been bacterial inoculation, warmer (18°-21° C) fermentation temperatures, prolonged lees contact, and low free-S02 levels until fermentation is complete. 

Within the last 20 years or so, the use of active dry yeast (ADY) in winemaking has increased considerably. It has replaced the traditional practice of yeast starters in many wineries. In this formerly widespread method, a juice is strongly sulfited (10 g/hl) to eliminate spoilage yeasts and promote the growth of wine yeasts. It is then inoculated into newly filled fermentors at a concentration of 2-5% after several days of spontaneous fermentation. 

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