Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence winemakers encourage its conversion to lactic acid with the malolactic fermentation.
The main acid of apples and also one of the acids found in grapes.
It encourages rapid fermentation and assists in producing aroma and flavour. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple.
malic acid : One of the two primary acids found naturally in grapes. Malic acid levels are higher in grapes grown in cool climates or under dense shaded grapevine canopies.
The organic acid found in apples, grapes and wine. Malic acid is converted to lactic acid during malolactic fermentation.
Malic acid :
Acid abundant in green grapes and which gives a tarty taste to the wine.
Malolactic fermentation : ...
~ one of the three predominate acids intrinsic in grapes. Tart-tasting ~ occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes.
~, on the other hand, is frequently described as overly harsh, sharp and with a green taste like an unripe apple.
~ Sharp, appley acid.
Malolactic Fermentation Abreviated to MLF. Conversion of harsh ~ to a softer Lactic acid, and carbondioxide.
~, the sharp, appley acid most notable in grapes from cool years.
malolactic fermentation (MLF or 'le malo'), increasingly common second fermentation in which harsh ~ is converted to softer, lactic (milky) acid making the resulting wine is more supple.
~ - A naturally occurring acid in many wines that is characterized by the sharp crisp acid in a 'Granny Smith' cooking apple. This acid is often reduced in a wine through the use of malolactic fermentation.
~—The "apple" acid found naturally in grapes which can be converted to lactic acid during Malolactic Fermentation.
An acid in wine which adds a hard or sharp taste to wine. High concentrations of ~ are undesirable. It is reduced through intentional malolactic fermentation.
Malolactic fermentation ...
particularly raw, "appley" acid in grapes
grape used to make sweet Madeira ...
~, which occurs naturally in many wines, is transformed into lactic acid during malolactic fermentation.
~: A natural organic acid which occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most varieties.
~ See 'acids', 'malolactic fermentation'.
Malolactic fermentation Transformation (not technically a fermentation at all) in which the tart tasting ~ present in young wine is transformed into the softer lactic acid. Normal for reds, but optional for whites.
One of the main contributors to the acidity of a wine. ~ has a sharp, green apple like taste.
A bacterial process which results in conversion of the sharp tasting ~ to the softer lactic acid.
An acid found in high concentrations in unripe grapes, it has a tart, sharp flavour. It is lost as the grapes ripen, which is one reason why wines from very warm climates often have a low natural acidity and can taste *flabby.
One gram of ~ converts roughly into 0.67 grams of lactic acid and 0.33 grams of CO2.
WHY USE IT? There are several reasons:
The primary reason for using malolactic fermentation is to reduce acid in red wines and some selected white wines by organic rather than chemical means.
~ A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of ~; the resulting wines often contain aromas and flavors reminiscent of green apples.
~. common acid in grapes which gives a bright crisp element to the wine.
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.
~: Mainly found in apples, bananas, pears & stoned fruit. It has a sharp, green (appley) taste which may be desirable in some white wines, in others (especially reds) it is not.
~ has a green apple-like flavour in young grapes, which recedes during the ripening cycle.
White grape variety. Portuguese.
Grapes contain ~, and it remains in the wines after primary fermentation. This tart-tasting acid imparts a sour green-apple note to unfinished wines.
~ is a major component of a wine's acidity. It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Malolactic fermentation ...
Transformation of ~ into lactic acid using bacteria. In Rioja and Navarra, malolactic fermentation usually occurs spontaneously some weeks or even months after alcoholic fermentation.
Low-acid musts are usually corrected by adding tartaric acid (the principal acid in grapes), ~, citric acid, or acid blend. An acid testing kit is indispensable in measuring initial acidity. There are two measures of acidity used in winemaking; see pH and Titratable acidity.
This is the conversion by bacteria (lactobacillus) of some of the ~ naturally present in grapes into lactic acid. Malolactic has the effect of "softening" the wine, taking some of the sharp edge off. It can also enhance buttery flavors in white wines such as Chardonnay.
Lactic acid bacteria have a useful role in winemaking converting ~ to lactic acid in malolactic fermentation. However after this function has completed the bacteria may still be present within the wine, where they can metabolise other compounds and produce wine faults.
Peculiar characteristic of this wine, thanks to the high quantity of ~ and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method). As a matter of fact Durello has been sold in Germany to produce Sekt.
This is basically a bacteria fermentation that converts ~ into the softer lactic acid. The byproduct creates another ester known as diacetyl, which many of us refer to as butter.
Malolactic conversion: a conversion by bacteria of the ~ in wines into lactic acid which results in a lowering of the overall acidity, and, hence, tartness of the wine.
What happens during this fermentation is that ~, which has a sharp flavor, is acted on by special bacteria. This usually takes place in a barrel set aside for this purpose. The result is that carbon dioxide is given off, and the ~ is converted into lactic acid.
~ is the same acid that is in apples. Lactic acid is smooth, like the creaminess of whole milk. Starting a malolactic fermentation involves a different kind of yeast that gobbles up ~ and poops out lactic acid.
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 ~ is converted to lactic acid, and the result is a smoother, rounder, mouthfeel).
Malolactic fermentation is desirable when new wines are too high in ~, as in Germany, or when particular nuances of taste and flavour are desired, as in the red wines of Burgundy and Bordeaux in France.
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher ~s (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 presence.
Its action converts the naturally occurring ~ into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate.
Azal Tinto wines have a high level of ~, which they retain in part due to the cooler climate of Vinho Verde. This ~ gives Azal Tinto wines tartness or tanginess, which is beneficial in blends as it adds structure. Its most common blending partners are Vinhao and Espadeiro.
A secondary fermentation that changes the tart ~ (found in green apples) into the softer lactic acid, found in milk. Common in red wine, but used almost exclusively in Chardonnay for white.
The grenache grape is relatively low in both pigment and ~, and oxidizes readily.
It is the process during which the ~ of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine. ~ is harsh, it is changed into lactic acid supple and stable.
A process by which tart ~ is converted to softer lactic acid through the action of bacteria. This technique is very common in the production of red wines.
Refers to a wine of great power, concentration of flavor, persistence and length.
A biochemical reaction, sometimes called secondary fermentation, where bacteria converts ~ into lactic acid and carbon dioxide-no alcohol is produced. Because lactic acid is milder than ~, wines that undergo this process become softer and smoother.
Malolactic fermentation: The conversion of tart ~ into softer lactic acid. A secondary fermentation that may occur either during primary fermentation or after primary fermentation is completed. This process can be induced or occur naturally.
Malic, citric and tartaric acids come from the grape; lactic acid converts the ~ to a softer one during fermentation. The oxidation of alcohol can cause acetic acid, sometimes referred to as volatile acidity. Acidity can balance sweetness, and is necessary for wines to age well. ...
A wine-making process in which the wine is put through a special fermentation that converts its ~ into lactic acid. The result is a soft, mellower wine that some wine lovers find "flabby" but that's very popular in the marketplace.
Web-weaving by Cliffwood Organic Works ...
Fermentación Maloláctica (malolactic fermentation) Transformation of ~ 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.
A secondary fermentation that occurs in most wines and converts ~ into softer lactic acid and carbon dioxide, which reduces the wine's acidity. MLF can soften red wines (like Cabernet or Merlot), and adds complexity to hearty whites (such as Chardonnay).
A secondary fermentation that converts ~ to lactic acid. Not all wines undergo malolactic fermentation, but those that do acquire a softer, more buttery quality. Also called MALO, for short.
Malolactic Fermentation: A secondary fermentation occurring in most wines, this natural process converts ~ into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity. Adds complexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot.
Is a natural (or sometimes induced) winemaking process whereby tart-tasting ~, 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, buttery mouthfeel and less obvious acid character.
A secondary fermentation occurring in most wines, this natural process converts ~ into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity. Adds complexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot.
Ready to drink.
Malolactic Fermentation - The bacterial conversion of the crisper, apple-like ~ to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, this acid conversion yields wines with increased complexity and softer acidity.
A bacterial process that converts harsh ~ into creamy lactic acid. Desirable in French-styled Chardonnay and fine reds.
Fully developed, ready to drink.
Malolactic fermentation: A secondary fermentation, often occurring in barrels, whereby harsher ~ is converted into creamier lactic acid.
Maturation: The aging period at the winery, where a wine evolves to a state of readiness for bottling.
Also called "secondary fermentation." The sharp ~ in wine converts to lactic acid and carbon dioxide, thereby decreasing tartness and creating buttery aromas.
Malolactic Fermentation: A secondary and optional fermentation process in which ~ is converted into softer lactic acid. This process often is used to produce softer red wines.
A secondary FERMENTATION that is biological, in which harsh ~ is converted into softer lactic acid.
Methode Champenoise ...
This is the conversion that turns harsh-tasting ~ into softer lactic acid.
MALOLACTIC FERMENTATION is a secondary fermentation allowed to occur in some white wines and the majority of reds. This process is used to convert sharp ~ into softer lactic acid. It contributes complexity and softness to most reds; in whites it imparts a buttery quality.
Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns ~s into lactic acids. Compare apples vs. creamy vanilla.
Malolactic fermentation - Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting ~ is converted to softer tasting lactic acid.
Marc - French for "fruit skins". See "pomace".
the varietal aromas of Assyrtiko. Fermentation at 16-17 oC with selected yeast strains. Due to the climatic conditions of Santorini the new wine does not contain ~ and thus no malolactic fermentation is require Read More ...
The acidity is usually tasted as soon as it comes into contact with the sides of your tongue, similar to biting into a cold Granny Smith apple. Cooler growing climates produce wines higher in tartaric and ~, ...
White-wine producing variety indigenous to the region of Kalavrita, Peloponnese, Greece. Wines are reported to have pronounced acidity derived mainly from the ~ content of the grape.
See also: What is the meaning of Malic, Wine, Acid, Fermentation, Grape?