Malolactic Fermentation
Intermediate Winemaking & ViticultureDéfinition
Bacterial conversion of sharp malic acid into softer lactic acid.
En Détail
Not a true fermentation but a bacterial conversion by Oenococcus oeni. MLF reduces perceived acidity, adds body, and can create buttery flavors (diacetyl). Standard for virtually all red wines and oaked Chardonnay. Deliberately blocked in wines where crisp acidity is desired — Riesling, Sauvignon Blanc, Vinho Verde. Occurs naturally or is inoculated.
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Détails
- Catégorie
- Winemaking & Viticulture
- Difficulté
- Intermediate