W3 Wine School

Malolactic Fermentation

Factors Influencing the Style and Quality of Wine

Malolactic

Malolactic fermentation in a traditional winery

Malolactic Fermentation / Conversion

Malolactic Fermentation (MLF) is a prosess where tart-tasting malic acid in wine is converted into soft-tasting lactic acid. Malolactic Conversion (MLC) is another name for the same prosess.

In alcoholic fermentation, yeasts convert juice into alcohol.

In MLF, bacteria convert malic acid into lactic acid.

Apple
Malo (Apple)
Butter
Lacto (Milk)

Lactic acid is less acidic than malic acid. MLF reduces the flavors of malic acid (dry green apple).

MLF takes place after the alcoholic fermentation (can be done at the same time), and is started by adding LAB (Lactic Acid Bacteria) to the wine.


Why Malolactic

Winemakers may choose to induce or inhibit MLC based on desired style preferences and wine characteristics.

Malolactic wines are more stable and can be stored longer. Non-malolactic wines are often to be consumed younger.

It softens acidity and adds body and new aromas to the wine. The byproduct Diacetyl adds nutty, toasted, and buttered flavors. The byproduct Acetic acid adds vinegar flavors ant the wine feels softer.


In Red Wines

Almost all red wines are malolactic fermented.

In red wines MLF converts red fruit and berry tones into chocolate, spices, and smoke.


In White Wines

Around 20 % of white wines are malolactic fermented.

In white wines MLF converts citrus and herb tones into butter, hazelnut, bread and toast.

This often notable in Bourgund where Chablis and Chardonnay, made from the same grapes, taste very differently.


In Champagne

Almost all Champagne is Malolactic.


In Cold Climate

MLF is more used in cold climate regions.

Cold climate produces more acidic wines and tend to benefit from MLF.


LAB Facts

MLF Facts


Alcohol can be addictive. Always drink in moderation.

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