What is malolactic in wine

When it comes to the world of winemaking, there are several terms and techniques that are used to enhance the flavor and quality of the final product. One such technique is malolactic fermentation, also known as malolactic conversion or simply “malo” for short. Malolactic fermentation plays a vital role in determining the taste and mouthfeel of many wines, adding complexity and richness to the overall profile. So, what exactly is malolactic fermentation and how does it affect the wine? Let’s dive in and explore this intriguing process.

Malolactic fermentation is a secondary fermentation process that occurs in some wines after the primary fermentation, where the sugar in grape juice is converted into alcohol by yeast. Unlike the primary fermentation, which is carried out by yeast, malolactic fermentation is caused by lactic acid bacteria. These bacteria convert sharp-tasting malic acid, naturally found in grapes, into milder-tasting lactic acid.

The process of malolactic fermentation typically takes place in tanks or barrels, where winemakers create an environment suitable for the lactic acid bacteria to thrive. One important factor in initiating malo is the temperature; warmer temperatures encourage the bacteria’s activity. However, winemakers must carefully monitor and control the process to avoid undesirable outcomes. For example, if malo occurs too late or goes on for too long, it can contribute to an excessive buttery or creamy character, which may not be desired in certain wine styles.

So, why do winemakers choose to undergo malolactic fermentation? Firstly, it softens the acidity of the wine. Wines that have gone through malo often exhibit a smoother and more rounded mouthfeel, with a reduction in perceived acidity. This can be particularly beneficial for wines made from cool-climate grapes, which tend to have higher acidity levels. For red wines, malo can help to mellow out any aggressive or harsh tannins, making for a more balanced and enjoyable experience.

Another advantage of malolactic fermentation is the development of complex flavors and aromas. The conversion of malic acid into lactic acid introduces new compounds, such as diacetyl and acetaldehyde, which contribute to a buttery or creamy flavor profile. These characteristics are often associated with certain styles of Chardonnay, as well as some Champagne and sparkling wines.

However, not all wines undergo malolactic fermentation. In fact, it is more commonly practiced in certain wine styles and regions. Chardonnay, as mentioned earlier, is known for its affinity for malo, especially those produced in warmer climates. Burgundy, the renowned wine region in France, is famous for its malolactic Chardonnays. Additionally, some red wines, such as Syrah and Grenache, often go through malo to achieve better balance and complexity.

In conclusion, malolactic fermentation can significantly impact the final character of a wine. It softens acidity, adds complexity, and enhances the mouthfeel, often resulting in a more balanced and enjoyable drinking experience. Whether it’s a luscious, buttery Chardonnay or a rich, velvety red, malolactic fermentation is an essential tool in winemakers’ arsenal to create wines with unique flavors and characteristics. So, the next time you enjoy a glass of wine, take a moment to appreciate the meticulous craftsmanship and techniques that have gone into creating that perfect bottle.