What is Malolactic Fermentation?
A secondary fermentation that converts sharp malic acid to softer lactic acid, adding creaminess.
Understanding Malolactic Fermentation
Malolactic fermentation (MLF or "malo") is a bacterial process that converts sharp-tasting malic acid (think green apples) into softer lactic acid (think milk). It's technically not a fermentation but a bacterial conversion. MLF is standard for most red wines and oaked Chardonnay, contributing buttery, creamy flavors. Many crisp white wines skip MLF to preserve acidity and fresh fruit character.
Why It Matters
MLF dramatically affects wine style. Buttery Chardonnay has undergone malo; crisp Chablis has not. Understanding this process helps you choose wines matching your preferences.
Examples
- 1California Chardonnay often has full MLF for buttery character
- 2Most red wines undergo MLF for softness
- 3Riesling and Sauvignon Blanc typically skip MLF
Quick Definition
"A secondary fermentation that converts sharp malic acid to softer lactic acid, adding creaminess."
Explore More Wine Terms
Acidity
The tartness in wine that makes your mouth water, providing freshness and balance.
WinemakingLees
Dead yeast cells and sediment that settle in wine after fermentation.
WinemakingOak Aging
The practice of aging wine in oak barrels, imparting flavors like vanilla, spice, and toast.
WinemakingBrix
A measurement of sugar content in grapes, used to determine ripeness and potential alcohol.
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