Knowra Malolactic fermentation Malolactic fermentation Malolactic fermentation is the microbial conversion of malic acid into lactic acid and carbon dioxide. In winemaking, it reduces acidity and can alter a wine’s aroma and texture.
Malic acid : A dicarboxylic acid found in fruits, including grapes, that contributes tartness. It is the substrate converted during malolactic fermentation.
Winemaking : The production of wine from grapes through fermentation, maturation, and finishing. Malolactic fermentation is a major biological process managed during wine production.
Alcoholic fermentation : The microbial conversion of sugars into ethanol and carbon dioxide, usually by yeast. It produces wine’s alcohol; malolactic fermentation instead converts malic acid.
Wine aroma : The volatile compounds perceived through smell that contribute to wine’s sensory character. Bacterial metabolism can add aromas such as buttery diacetyl and alter other volatile compounds.
Lactic acid : An organic acid produced by fermentation and other metabolic processes. It is the less acidic product of malic acid conversion.
Chardonnay : A widely grown white wine grape variety used to make wines ranging from lean to full-bodied. Winemakers often use malolactic fermentation to shape its acidity and creamy character.
Saccharomyces cerevisiae : A yeast species used widely in baking, brewing, and alcoholic fermentation. Unlike this yeast’s sugar fermentation, malolactic conversion is chiefly bacterial.
Wine texture : The tactile impression of wine in the mouth, including body, smoothness, and astringency. Lower acidity can make wine seem rounder or softer after malolactic fermentation.
Oenococcus oeni : A lactic acid bacterium widely used to carry out malolactic fermentation in wine. This species performs the conversion in many commercial wines.
Red wine : Wine made by fermenting dark-colored grapes with their skins, which supply pigments and tannins. Malolactic fermentation is commonly completed in red wines after alcoholic fermentation.
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