Malo-lactic Fermentation
From LoveToKnow Wine
Malo-lactic fermentation - we have all heard about it and we know that it affects the taste of the wine. Read on to discover what exactly it is and how it works.
Malo-lactic Fermentation: Very different than alcoholic fermentation, malo-lactic fermentation occurs when a strain of lactic acid bacteria is introduced by chance or on purpose into a finished grape wine.
Malo-lactic fermentation: A bacterial fermentation that sometimes occurs in new wines after the primary yeast fermentation. Malo-lactic, or secondary fermentation changes natural malic acid into lactic acid and CO2.
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'.
Sack Mead: See Mead Sauerkraut: An odor in wines, attributed to lactic acid, that have undergone excessive malo-lactic fermentation.
Kunkee, R: (1968), Simplified Chromatographic Procedure for Detection fo Malo-lactic Fermentation, Wines and Vines, Vol. 49 (3), p. 23-24.
We also put the wine through malo-lactic fermentation, which helps soften the wine and give a nice creamy texture. After 9 months in barrel the wine is bottled and given an additional 3 months of bottled aging before release.
Possessing a fruity character - (e.g: Apple, lemon, citrus), subsequent barrel-influenced flavors include "oak", "vanilla", and malo-lactic fermentation imparted "creamy- buttery" components.
Are also included/understood in the secondary flavours those produced during malo-lactic fermentation, such as the odor of fresh butter or fresh cream.
 See also: Fermentation, Grape, Wine, Red Wine, Dry
  
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