Malolactic Fermentation and Wine
As wineries increase the amount of information on their labels and websites, often winedrinkers see that a wine has undergone malolactic fermentation to achieve its current flavor.
MALOLACTIC FERMENTATION
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Malolactic fermentation
From EncycloWine
Malolactic fermentation is a winemaking process of fermentation where tart malic acid is converted to softer-tasting lactic acid.
Malolactic fermentation is commonly referred to as "MLF", or (in winemaker's speak as) "malo" (pronounced may-low).
Malolactic fermentation
This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol.
Malolactic fermentation
Malolactic fermentation, also known as malo, is the secondary fermentation in wines by lactic acid bacteria plus Carbon Dioxide gas during which malic acid is converted to softer tasting lactic acid.
Malolactic fermentation
A bacterial fermentation that converts harsh malic acid into softer lactic acid and carbon dioxide.
Malolactic fermentation: The conversion of tart malic acid into softer lactic acid. A secondary fermentation that may occur either during primary fermentation or after primary fermentation is completed.
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: Bacterial fermentation in which malic acid is converted to lactic acid and carbon dioxide, adding complexity to and 'softening' wines.', '', 250)"; onMouseout="hideddrivetip()"Malolactic Fermentation ...
Malolactic fermentation :
Fermentation which follows on from alcoholic fermentation and during which the malic acid is transformed into lactic acid. The wine is therefore less acidic and softens. It is chiefly favorable to red wines.
Malolactic Fermentation
A secondary fermentation that changes the tart malic acid (found in green apples) into the softer lactic acid, found in milk. Common in red wine, but used almost exclusively in Chardonnay for white.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine.
Malolactic Fermentation The bacterial conversion of malic acid into lactic acid, which occurs during or after fermentation. By-products of the conversion include carbon dioxide as well as butter-like aroma and flavour compounds.
Malolactic Fermenation:
A secondary fermentation process
,which occurs naturally in most wines.
Mature:
Ready to drink.
Malolactic fermentation: A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid.
Malolactic Fermentation Abreviated to MLF. Conversion of harsh Malic acid to a softer Lactic acid, and carbondioxide.
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 Fermentation - A second fermentation that can be induced by a winemaker that changes the malic acid in a wine into lactic acid.
malolactic fermentation (MLF or 'le malo'), increasingly common second fermentation in which harsh malic acid is converted to softer, lactic (milky) acid making the resulting wine is more supple.
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.
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.
Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.
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 - 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".
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.
Malolactic fermentation. A natural process during which beneficial bacteria convert the malic (very tart) acid in a wine to lactic (softer tasting) acid. Malolactic fermentation can take place on its own or be prompted by the winemaker.
Malolactic Fermentation
A bacterial process which results in conversion of the sharp tasting malic acid to the softer lactic acid.
Mature
The wine is fully developed and ready to drink.
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 ...
Malolactic fermentation
The conversion of the tart, sharp malic acid into the softer, less harsh lactic acid by lactic acid bacteria, which takes place after alcoholic fermentation.
MALOLACTIC
Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
Malolactic Fermentation
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 ...
Malolactic Conversion
One of the major things to consider is whether or not you would like to use malolactic fermentation or not.
malolactic fermentation
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.
Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable.
Maturation : the wine is clarified and put in casks/barrels to stabilize and perfects itself.
Malolactic: butter, cream, hazelnut
Fruit: apple
Oak: vanilla, sweet wood, toast, smoke, tar ...
Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery
Aging in oak will cause wines to take on a vanilla or nutty flavor.
malolactic fermentation
A process by which tart malic acid is converted to softer lactic acid through the action of bacteria. This technique is very common in the production of red wines.
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.
Malolactic fermentation
Normally occurs after alcohol fermentation when bacteria convert malic acid into lactic acid.
Malolactic Fermentation
Enologists have known for some time that young wines frequently have a secondary evolution of carbon dioxide, occurring sometime after the completion of alcoholic fermentation.
malolactic fermentation...
Occurs after alcoholic fermentation: a second fermentation whereby malic acid is converted into softer lactic acid. It adds complexity to the wine and reduces the risk of "malo" taking place later in the bottle.
Malvasia...
What is malolactic fermentation?
This is the conversion that turns harsh-tasting malic acid into softer lactic acid.
Secondary (Malolactic) Fermentation
Winemakers who barrel-ferment their white wines often put them through a secondary fermentation, common to virtually all red wines, ...
butteryDescriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavour attributes. cageThe wire net over the cork of a Champagne bottle.
bottle secured with a special, hollow closure secured with a wire "cage," the purpose of which is to trap the carbon dioxide produced by the fermentation and force it to be absorbed into the wine, or a bacterial fermentation called malolactic ...
To add an active culture of yeast or malolactic bacteria to a must, juice or unfinished wine.
Lactic Acid
An organic acid produced in wine from malic acid during malolactic fermentation.
Lean
A wine is lacking in density and structure ...
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant.
Malolactic fermentation
In malolactic fermentation bacteria convert the harsh malic acid found in grapes into the softer, rounder lactic acid associated with milk.
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) ...
A secondary "fermentation," called malolactic fermentation, takes place in most wine. This is the conversion by bacteria (lactobacillus) of some of the malic acid naturally present in grapes into 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 malic acid is converted to lactic acid, and the result is a smoother, rounder, ...
Many of these are simply terms that you might hear in any polite conversation about wine; that's why we haven't included malolactic fermentation. We have included a few grape types, but not many.
Malolactic fermentation
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, ...
Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel.
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.
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.
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.
As the name suggests, an obvious taste of butter in the wine. Common in Chardonnays, especially from California, it's often a sign that the wine has gone through "malolactic fermentation" (see below).
Web-weaving by Cliffwood Organic Works ...
Because malic acid has such a strong impact on the flavor, it is often softened by undergoing a process called Malolactic Fermentation ("Malo") whereby the harsh malic acid is changed into a softer, smoother, ...
 See also: Fermentation, Wine, Grape, Malolactic fermentation, White
  
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