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Cider Digest #1901
Subject: Cider Digest #1901, 26 September 2014
From: cider-request@talisman.com
Cider Digest #1901 26 September 2014
Cider and Perry Discussion Forum
Contents:
RE: Cider Digest #1900, 22 September 2014 (Gertsen-Schibbye Sigrid)
Malic acid post MLF (Andrew Lea)
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Subject: RE: Cider Digest #1900, 22 September 2014
From: Gertsen-Schibbye Sigrid <sbriand@lallemand.com>
Date: Tue, 23 Sep 2014 05:40:39 -0400
Hi Raphael,
I thought I would add a few comments to your cider posting.
If you are adding commercial malic acid preparations to a cider, be aware
that it is mostly a blend of D& L malic acid (ie. both isomers of malic
acid). This is important to know because ML bacteria can only utilize the
L(-) malic acid and the D (+) isomer will remain untouched.
It does not take very much SO2 to stop ML bacteria, but this depends on
the pH of course. A free SO2 of 10-15 ppm will inhibit most ML bacteria.
I realize you mentioned not wanting to add SO2 or filter, but Oenococcus
oeni (ML bacteria) can also utilize sugar as an energy source (after it
has used organic acids). This can lead to an increase in the acetic acid.
Be sure the bacteria are no longer active if you plan to sweeten (dosage
for bottle conditioning) or add more malic acid.
Sigrid
- -----Original Message-----
Subject: Malic acid post MLF?
From: Raphael at Enlightenmentwines <raphael@enlightenmentwines.com>
Date: Thu, 18 Sep 2014 13:58:07 -0400
What are peoples experience adding malic acid to balance a cider that is
unsulfited, and has gone through MLF?
Will the added acid ultimately be consumed by the beasties?
Trying for a bottle conditioned cider and don't want to sulfite it.
Looking for clever solutions- I think drinking relatively soon after
bottling is one. I think a 3 month window is fine if its a slow burn -
but maybe there are other solutions. No filters please.
Thanks
Raphael
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Subject: Malic acid post MLF
From: Andrew Lea <andrew@harphill.co.uk>
Date: Tue, 23 Sep 2014 10:50:33 +0100
On 23/09/2014 05:02, Raphael wrote:
>
> What are peoples experience adding malic acid to balance a cider that is
> unsulfited, and has gone through MLF? Will the added acid ultimately be
> consumed by the beasties?
>
> Trying for a bottle conditioned cider and don't want to sulfite it.
> Looking for clever solution
The likelihood is that the added malic acid will indeed be consumed.
Although if it is the commercial DL racemate which you use, it is
probable that only the L form will be consumed, leaving the D form.
Depends on how clever your 'beasties' are.
The way to get around this, frequently done by commercial cidermakers
here in the UK, is to use lactic acid as the acidulant, not malic. The
lactic should be stable against further microbial degradation.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
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End of Cider Digest #1901
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