Toggle sidebar

Good data on blueberries

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
icedmetal said:
Not related to your question directly, but looking at your blog, you've listed citric acid as the primary acid in blueberries. Having already been down that path, I've been informed that they're actually higher in malic than citric acid.

HTH...
Click to expand...

That's what I thought too, but Medsen listed a chart recently that showed them having almost no malic acid and lots of citric. We need to get to the bottom of this so that I can figure out if malolactic fermentation is even usefull on blueberries.
 
Well, since the one article that I quoted earlier wasn't from a "peer reviewed" journal - and as a scientist/engineer I should know to go there first, I decided to dig around a bit more. Here is what I've found: http://ddr.nal.usda.gov/bitstream/10113/17596/1/IND44083045.pdf
Go to page 5791 in that journal excerpt and look at Table 2. Clearly, although the amount of malic acid in organically grown berries is about double the amount in conventionally (i.e. with synthetic fertilizers, pesticides, etc.) grown berries, the malic acid content is far lower by weight (on the order of 100 times lower) than the citric acid content. So, I withdraw my earlier claims that blueberries have more malic than citric acid - clearly my earlier source was in error.

Bottom line - I don't think you'll find an observable difference in blueberry musts subjected to MLF vs. those that aren't. YMMV, but MLF is probably not worth the trouble, from what I see here.
 
On the one hand that makes me sad, because I want to lower the acidity in my blueberry meads by a little - but on the other hand, it means I can put aside the idea of MLF and skip that whole expensive process, and never think about it again. ;)
 
Or you could take the plunge, buy the MLF culture, and test it on a 1gal batch; you never know, that seemingly small amount of malic acid converted to lactic acid could make a big difference in the organoleptic (taking a note from Wayne's book) experience, especially since you're using such a large amount of blueberries.

...sorry, had to play Devil's advocate.
 
I was kinda thinking that too, though 1 part malic to 100 parts citric is fairly unlikely to make much of a difference! Or that's what I'm telling myself anyways. (MLF is not an easy process to master from what I understand, and is not cheap at all, most cultures are sold in much larger amounts than would be used in a 6 gallon batch, and even those I've found designed for a "small" batch like that still cost around 15 bucks).

Since the malic acid content is so low, I might also have a very hard time figuring out whether the MLF made no difference, or if it just plain failed!
 
AToE said:
Since the malic acid content is so low, I might also have a very hard time figuring out whether the MLF made no difference, or if it just plain failed!
Click to expand...

That's a solid point. I could see that driving me nuts: "but wait, could the temp have dropped just a little too low, or the pH a little high, lemme try it again to make sure" etc, etc, ad infinitum.
 
mccann51 said:
Or you could take the plunge, buy the MLF culture, and test it on a 1gal batch; you never know, that seemingly small amount of malic acid converted to lactic acid could make a big difference in the organoleptic (taking a note from Wayne's book) experience, especially since you're using such a large amount of blueberries.

...sorry, had to play Devil's advocate.
Click to expand...

OK, remember that since the malic acid level is so low by comparison to the citric acid you will more than likely not be able to detect any difference in the flavor of your mead even if you have subjected it to MLF. If you're hell-bent on trying it get a MLF chromatography test kit to keep you honest and to factor out guess work and conjecture on whether or not MLF actually occurred. You'd be surprised how many people tell me they had a good MLF character in their wine and when I look at their winemaking log I find levels of SO2 added that would not permit MLF to proceed.

So if you're going to pursue MLF, be sure that the mead/wine you're making can actually support a robust and complete MLF that will actually improve your end product.

Cheers,

Oskaar
 
errollo said:
When making wine from fruit, I like to start by learning as much as I can about that fruit. I've been doing that with blueberries. So far I have good info on soluble solids, sugar, and acidity. Still looking for solid data on pH and pectin content. Anybody know of good sources?
Click to expand...

Hey dude,

Good information on blueberries.

FWIW, I've found that the average pH in most blueberries I've used in batches has been 3.1-3.4.

Hope that helps,

Oskaar
 
Oskaar said:
OK, remember that since the malic acid level is so low by comparison to the citric acid you will more than likely not be able to detect any difference in the flavor of your mead even if you have subjected it to MLF. If you're hell-bent on trying it get a MLF chromatography test kit to keep you honest and to factor out guess work and conjecture on whether or not MLF actually occurred. You'd be surprised how many people tell me they had a good MLF character in their wine and when I look at their winemaking log I find levels of SO2 added that would not permit MLF to proceed.

So if you're going to pursue MLF, be sure that the mead/wine you're making can actually support a robust and complete MLF that will actually improve your end product.

Cheers,

Oskaar
Click to expand...

I was pretty hell bent on trying it until I saw this (and some other) data on the acid content. I'm forgetting it for now!
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom