Lactic acid
Lactic acid is often present in wine. It takes its name from milk, where it is found. Lactic acid is softer than the other acids found in wine.
Lactic acid
One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid.
Lactic acid
Lactic acid is the conversion of the malic acid to lactic acid by the malolactic fermentation.
Lactic Acid :
Acid which is formed at the time of the malolactic fermentation of the wine.
Lagare : ...
Lactic acid: An acid present in wines that have undergone a malolactic fermentation, in which the malic acid (see below) has been transformed into lactic acid by malolactic bacteria. Lactic acid is less acidic than malic acid.
Lactic Acid - An acidic component of wines that is also found in diary products.
Lactic Acid
An organic acid produced in wine during malolactic fermentation, where strong malic acid is converted to softer lactic acid. Lactic acid is also found in milk.
lactic acid: A mildly acidic wine acid. Lactic acid is produced when malic acid from grapes is metabolised by lactic acid bacteria. This conversion is known as malolactic fermentation.
Lactic acid
The main acid present in yoghurt, and which is also found in varying quantities of wine. It is much softer in flavour than the other two main acids in wine, malic acid and tartaric acid.
Lactic acid: A natural organic acid that occurs in many foods, including milk. In wine, it exists only in trace amounts unless the wine has undergone a malo-lactic secondary fermentation.
[edit] Lactic acid bacteria
Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation.
Lactic Acid:A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
Landwein:German quality classification. Landwein is a slightly higher quality level within the Tafelwein, the lowest designation.
Lean
A term implying a thin, light-bodied, watery wine.
Lactic Acid
An organic acid produced in wine during malolactic fermentation, where strong malic acid is converted to softer lactic acid. Lactic acid is also found in milk.
(Redirected from Lactic acid)
Malolactic fermentation is a winemaking process of fermentation where tart malic acid is converted to softer-tasting lactic acid.
Lactic Acid
An organic acid produced in wine from malic acid during malolactic fermentation.
Lean
A wine is lacking in density and structure
Lees
A heavy sediment primarily consisting of dead yeast cells and grape pulp.
Limousin ...
Acid present in a natural state in much of wines and which is transformed into lactic acid by malolactic fermentation.
MANSENG
Gros manseng and petit manseng are the two basic white type of vines of the jurançon.
MARC (RESIDUE) ...
Malolactic fermentation Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart-tasting malic acid is converted to softer tasting lactic acid. Marc French for "fruit skins". See "pomace".
67 grams of lactic acid and the rest is given off as carbon dioxide.
These bacteria convert malic acid - naturally present in fruits like grapes and apples - to lactic acid, which reduces the acidity of the wine and improves its flavor.
This is the conversion by bacteria (lactobacillus) of some of the malic acid naturally present in grapes into lactic acid. Malolactic has the effect of "softening" the wine, taking some of the sharp edge off.
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate ...
Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
MALO-LACTIC FERMENTATION: This is a form of fermentation that converts the Malic Acid into Lactic acid. It is performed by a bacteria and is much sought after in the wine making process. It is often called the 'malo'.
Winemaker Andrea Faccio ferments the juice in stainless steel and allows it to go through a full malolactic (this is geek talk for a second fermentation, whereby malic acid is converted to lactic acid, and the result is a smoother, rounder, ...
Chardonnay is encouraged to undergo a second fermentation, called Malolactic Fermentation: Bacterial fermentation in which malic acid is converted to lactic acid and carbon dioxide, adding complexity to and 'softening' wines.', '', 250)"; ...
Malolactic conversion: a conversion by bacteria of the malic acid in wines into lactic acid which results in a lowering of the overall acidity, and, hence, tartness of the wine.
Transformation of malic acid into lactic acid using bacteria. In Rioja and Navarra, malolactic fermentation usually occurs spontaneously some weeks or even months after alcoholic fermentation.
Technically a wine is smooth due to the presence of lactic acid, which in turn is present in the wine due to malo-lactic fermentation.
Malolactic fermentation: A secondary fermentation in which the more tart malic acid in a wine is converted by lactic bacteria into softer lactic acid and carbon dioxide.
It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine. Malic acid is harsh, it is changed into lactic acid supple and stable.
Normally occurs after alcohol fermentation when bacteria convert malic acid into lactic acid. Lactic acid is not as strong as malic acid which means that the process has a softening effect on the wine and enhances the flavour slightly.
Malic, citric and tartaric acids come from the grape; lactic acid converts the malic acid to a softer one during fermentation. The oxidation of alcohol can cause acetic acid, sometimes referred to as volatile acidity.
Malic Acid: A tart fruit acid converted into lactic acid during malolactic fermentation.
Maturity: The period in a wines life that can be described "after youth but before its decline". It can be 3 years or 3 decades depending on the wine.
Wine chemists enumerate all sorts of different acids in wine - volatile acidity (acetic acid, i.e., vinegar), and fixed acidity (a variety of acids, primarily tartaric and malic, plus citric, succinic, and lactic acids).
Conversion of harsh Malic acid to a softer Lactic acid, and carbondioxide. Desirable in young wines with a high acidity as it softens the wine, adding a normal and healthy process, especially in reds, provided it occurs before bottling.
Malolactic Fermentation: Secondary fermentation - the process of adding lactic acid bacteria's enabling tart malic acids to convert into softer lactic ones. A common process in "creamy" or "buttery" wines.
Mature: Wine that is ready to drink.
There appear to be four predominate types of acid found in wine: Tartaric Acid, Malic Acid, Lactic Acid and Citric Acid.
Fermentación Maloláctica (malolactic fermentation) Transformation of malic acid into lactic acid through the action of certain bacteria. It is an almost essential process in the making of quality tinto wines, since this is how they become smooth.
Malolactic Fermentation: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine.
A wine-making process in which the wine is put through a special fermentation that converts its malic acid into lactic acid. The result is a soft, mellower wine that some wine lovers find "flabby" but that's very popular in the marketplace.
Malolactic Fermentation
A bacterial process that converts harsh malic acid into creamy lactic acid. Desirable in French-styled Chardonnay and fine reds.
Mature
Fully developed, ready to drink.
Malolactic: A wine-making process in which the wine is put through a special fermentation that converts its malic acid into lactic acid.
Malolactic Fermentation
is a secondary fermentation which converts sharp malic acid into softer lactic acid, contributing complexity and softness to reds and imparting a buttery quality to whites ...
This is the conversion that turns harsh-tasting malic acid into softer lactic acid.
Usually a wine that has undergone malolactic fermentation will be more complex and less acidic. It also can take on buttery and creamy overtones, as lactic acid is the type of acid found in milk.
Wine Glossary Main Listing
M Glossary Words ...
The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid.
Is a natural (or sometimes induced) winemaking process whereby tart-tasting malic acid, which is naturally present in grape must, is converted to softer-tasting, less aggressive lactic acid, resulting in a smoother, more creamy wine with a fuller, ...
Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.
Malolactic Fermentation
A secondary FERMENTATION that is biological, in which harsh malic acid is converted into softer lactic acid.
for some time that young wines frequently have a secondary evolution of carbon dioxide, occurring sometime after the completion of alcoholic fermentation. This results from malolactic fermentation, in which malic acid is broken down into lactic acid ...
Malolactic fermentation. A natural, secondary fermentation, optional in the winemaking process, which softens the total acidity of the wine through the conversion of malic into lactic acid.
A secondary fermentation, called malolactic fermentation, takes place in most wine. This is the conversion by bacteria (oenococcus oeni) of some of the malic acid naturally present in grapes into lactic acid, ...
Different acids are found in different fruits and also during the fermentation process. There are many different acids in a wine but the main ones are: citric acid, tartaric acid, malic acid, lactic acid and carbonic acid.
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
 See also: Fermentation, Malic, Wine, Malolactic, Acid
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