Malolactic Fermentation

Fermentation

Malolactic fermentation: bacterial conversion that softens wine acidity and adds buttery notes.

Malolactic Fermentation winemaking method — watercolor illustration

Cépages Associés

Cabernet Sauvignon Chardonnay Merlot

À Propos de Cette Méthode

A secondary bacterial conversion (not true fermentation) where Oenococcus oeni bacteria convert sharp malic acid into softer lactic acid. This reduces acidity, adds body, and creates buttery, creamy flavors (diacetyl). Standard for most reds and oaked Chardonnay, but deliberately avoided in wines where crisp acidity is desired (Riesling, Sauvignon Blanc).

Détails

Catégorie
Fermentation

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