Everything about Malolactic Fermentation totally explained
Malolactic conversion is a process of a change in wine where tart
malic acid is converted to softer-tasting
lactic acid.
It is accomplished by
lactic acid bacteria (such as
Oenococcus oeni), which consume malic acid to produce energy. Depending on the bacteria present, it can occur naturally. However, in commercial
wine making, malolactic conversion typically is initiated by an
inoculation of desirable bacteria. This prevents undesirable bacterial strains from producing off-flavors. Conversely, commercial winemakers actively prevent malolactic conversion when it isn't desired, to prevent accidental initiation and maintain a tarter, more acidic profile in the finished wine.
Because it consumes the malic acid, all of which is present at the time the
grapes are crushed, malolactic conversion can take place at any time during or after
alcoholic fermentation. A
wine undergoing malolactic conversion will be cloudy due to the presence of bacteria, and may have the curious smell of
buttered
popcorn, due to the production of
diacetyl.
In winemaking, malolactic conversion is generally encouraged in many red wines and some white wines, particularly those that are aged in oak. A prominent example of this is the prevalence of malolactic fermentation in
California chardonnays
(External Link
).
Unoaked white wines, such as
German wines, generally don't undergo malolactic conversion, which tends to create a rounder, fuller
mouthfeel. It has been said that Malic acid tastes slightly of
apples, and this can be tasted in the wine, whereas lactic acid is richer, even unctuous, and more buttery tasting.
Sometimes malolactic conversion can occur unintentionally after the wine is bottled. This is almost always a fault, and the result is a slightly carbonated wine that typically tastes bad. The carbonation from this type of change shouldn't be confused with benign carbonation, known as
spritz.
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