What containers are possible?
Container selection depends on the MLF type (indigenous yeast, co-inoculation, etc.) and the initial volume of wine.
For small batches, it is easier for MLF to be carried out directly in barrels or amphorae to quickly start the ageing process. The tanks available to the winemaker are a major factor in the logistics at the end of vinification / beginning of ageing.
However, it is known empirically that malolactic fermentation takes place more easily in larger containers.
In the case of malolactic fermentation in barrels (especially new barrels), there is a clear impact on the wine's aromatic profile. See What reactions take place during MLF
MLF in barrels allows rapid compensation for an organoleptic deficiency in the wine in terms of structure, aromatic complexity, freshness etc. However, it requires much more logistical work, especially in terms of temperature control, monitoring and management of lingering MLF.