Barrel ageing will only encourage MLF/MLC if the right bacteria are present, and the conditions (namely temperature) are favourable. Producers can still barrel age wines and avoid MLF/MLC by chemically treating the wine prior to putting it in barrel, sterile filtering the wine before putting in in barrel, and/or keeping the barrels at a low temperature during ageing. Good question!
If Margaret river chardonnay usually is made with blocking MLF how is that achieved if it is barrel aged. Wouldn't that induce it?
Barrel ageing will only encourage MLF/MLC if the right bacteria are present, and the conditions (namely temperature) are favourable. Producers can still barrel age wines and avoid MLF/MLC by chemically treating the wine prior to putting it in barrel, sterile filtering the wine before putting in in barrel, and/or keeping the barrels at a low temperature during ageing. Good question!