Editing Malolactic fermentation (section)

==Preventing MLF==
[[File:Membrane filter without housing.jpg|left|thumb|Wines that have not gone through malolactic fermentation will often be "sterile bottled" with a 0.45-micron membrane filter (pictured without housing).]]
For some wine styles, such as light, fruity wines or for low-acid wines from warm climates, malolactic fermentation is not desired. Winemakers can take several steps to prevent MLF from taking place, including:<ref name="Yair"/><ref name="Lallemand"/>

*Limited [[maceration (wine)|maceration]], early [[pressing (wine)|pressing]], and early [[racking]] to limit contact time of the LAB with potential nutrient sources
*Maintain sulfur dioxide levels to at least 25 ppm of "free" (unbound) SO<sub>2</sub>, depending on the pH of the wine, this may mean an addition of 50–100&nbsp;mg/L of SO<sub>2</sub>
*Maintain pH levels below 3.3 
*Keep the wine cool at temperatures between 10 and 14&nbsp;°C (50. 0 to 57.2&nbsp;°F)
*Filter the wine at bottling with at least a 0.45-[[micron]] membrane filter to prevent any bacteria from making it into the bottle

In addition, winemakers can use chemical and biological inhibitors such as [[lysozyme]], [[nisin]], [[dimethyl dicarbonate]] (Velcorin), and [[fumaric acid]], though some (like Verlcorin) are restricted in winemaking countries outside the United States. Fining agents, such as [[bentonite]], and putting the wine through [[cold stabilization]] will also remove potential nutrients for LAB, thus inhibiting malolactic fermentation. Some experimentation with the use of [[bacteriophage]]s ([[virus]]es that infect bacteria) has been conducted to limit malolactic fermentations, but disappointing results in the cheesemaking industry have led to skepticism about the practical use of bacteriophages in winemaking.<ref name="Boulton"/>