Spontaneous malolactic fermentation can be risky business for winemakers as it offers very little control over the microflora in wine.

Some concerns include:

• Variable speed of MLF
• VA production
• Biogenic amines (e.g. histamine)
• Risk of MLF in the bottle (CO2!!)
• Opportunity for spoilage microbes like Brettanomyces, Acetobacter, and undesirable LAB species
• Unwanted sensory flavors

Managing these risks is crucial to ensure consistent and high-quality wines.