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Malolactic Fermentation Explained

Posted on January 4, 2011 by Kris

Malolactic Fermentation is a secondary fermentation in the winemaking process which converts harsh malic acid (think bitter green apples) into softer lactic acid (think cream).

To use Chardonnay as an example; putting the wine through Malolactic Fermentation will convert a wine with tart Granny Smith apple acidity into a wine with softer, creamy and buttery flavors.

The vast majority of red wines and a large number of whites go through Malolactic Fermentation  to enhance their stability, complexity and to a certain degree their palatability. There are still plenty of delicious wines that don’t go through Malo (if you want to sound cool with a hint of pretentious, just call it “Malo”).

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