Malolactic fermentation

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Malolactic Fermentation

Malolactic fermentation (pronunciation: mal-o-lac-tic fer-men-ta-tion) is a process in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

Etymology

The term "malolactic fermentation" is derived from the process itself. "Malo" refers to the malic acid that is converted, "lactic" refers to the lactic acid that is produced, and "fermentation" refers to the metabolic process that causes the conversion.

Process

Malolactic fermentation is usually a secondary process that occurs after the primary fermentation (the yeast fermentation that transforms grape sugar into alcohol). It is carried out by lactic acid bacteria (LAB), including Oenococcus oeni, which can survive in the acidic environment of wine.

Importance in Winemaking

Malolactic fermentation is crucial in winemaking as it reduces the acidity of the wine and produces flavors that contribute to the complexity of the wine. It is commonly used in making red wines like Cabernet Sauvignon, Merlot, and Pinot Noir, and some white wines like Chardonnay.

Related Terms

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