Malolactic fermentation (MLF) is a common process in winemaking where tart malic acid is converted into softer lactic acid, resulting in a smoother and more complex flavor profile. This fermentation is primarily carried out by lactic acid bacteria and is often desired in red wines but can also be used in some white wines. If you’re new to the world of wine, here’s a beginner’s guide on how to identify malolactic fermentation:

What is Malolactic Fermentation?

Malolactic fermentation is a secondary fermentation process that occurs after the primary alcoholic fermentation. It involves the conversion of malic acid, which is naturally present in grapes, into lactic acid. This fermentation process is carried out by lactic acid bacteria, particularly Oenococcus oeni, and can significantly impact a wine’s flavor, aroma, and mouthfeel.

What are the Indicators of Malolactic Fermentation?

Here are some key indicators to look out for when identifying malolactic fermentation:

  • Butteriness: MLF can impart a buttery or creamy aroma and flavor to wines, often described as “diacetyl” or “buttered popcorn.”
  • Reduced Tartness: Wines that have undergone malolactic fermentation will generally exhibit a reduction in acidity and tartness compared to wines that have only undergone primary fermentation.
  • Smooth Mouthfeel: MLF can contribute to a softer and smoother mouthfeel, with a rounder and more velvety texture on the palate.
  • Increased Complexity: Wines that have undergone MLF tend to have a more complex flavor profile with additional layers of richness and depth.
  • Malate to Lactate Conversion: Laboratory analysis can confirm the presence of lactic acid and the reduction of malic acid, indicating MLF has occurred.

How is Malolactic Fermentation Controlled?

Winemakers have some control over the occurrence and intensity of malolactic fermentation. Factors that can influence MLF include:

  • Temperature: MLF can be encouraged or inhibited by controlling the temperature during fermentation. Higher temperatures generally promote MLF, while lower temperatures can prevent it.
  • Bacterial Strain: Selecting specific strains of lactic acid bacteria for inoculation can influence the style and timing of MLF.
  • Timing: Malolactic fermentation can occur concurrently with alcoholic fermentation or after it has finished. Timing affects the interaction between the two fermentations.
  • Malic Acid Levels: The natural malic acid concentration in a wine can impact the occurrence of MLF. Higher malic acid levels are more conducive to fermentation.

Identifying malolactic fermentation in wines is essential for understanding their flavor, aroma, and mouthfeel characteristics. By considering the indicators and understanding the factors that control MLF, even beginners can start to recognize and appreciate the effects of this secondary fermentation in their wine tasting experiences.

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