Malolactic Fermentation

Malolactic fermentation takes place in select red and white wines when certain strains of bacteria are added in addition to the few that are already present. This process turns harsher malic acids into tamer lactic acids, creating a more supple and silky wine.

Malolactic fermentation is important in Chardonnay and Pinot Grigio in order to soothe the wine’s acids, but some varietals do not reap the flavorful benefits such as Riesling and Gewurztraminer.

tags: fermentation ·