Malolactic Fermentation
Intermediate Winemaking & ViticultureОпределение
Bacterial conversion of sharp malic acid into softer lactic acid.
Подробнее
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.
Связанные руководства
- Chardonnay: The World's Most Versatile White
- Barbera: Piedmont's Everyday Red with Serious Ambition
- Viognier: The Golden, Perfumed White of Condrieu and the New World
- Napa Valley: California's Crown Jewel
- Champagne: The Home of Sparkling Wine
- Sonoma County: Napa's Laid-Back Neighbor
- White Wine and Seafood: Beyond the Basics
- Malolactic Fermentation: The Second Transformation
- Understanding Wine pH and Acidity
- Yeasts and Fermentation Strains: The Invisible Winemakers
- The Microbiome in Wine: Beyond Yeast
- Wine and the Gut Microbiome: How Wine Affects Digestive Health
- Wine Headaches: Causes, Myths, and Prevention Strategies
- Sulfite Sensitivity: Separating Myths from Medical Facts
Подробности
- Категория
- Winemaking & Viticulture
- Сложность
- Intermediate