Information AboutMalolactic Fermentation |
| CATEGORIES ABOUT MALOLACTIC FERMENTATION | |
| oenology | |
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It is accomplished by Lactic Acid Bacteria , which consume malic acid to produce energy. Depending on the bacteria present, it can occur naturally, but in commercial Wine Making , malolactic fermentation typically is initiated by an inoculation of desirable bacteria. This prevents undesirable bacterial strains from producing off-flavors. Conversely, commercial winemakers actively prevent malolactic fermentation when it is not desired, to prevent accidential initiation. Because it consumes the malic acid, all of which is present at the time the Grape s are crushed, malolactic fermentation can take place at any time during or after Alcoholic Fermentation . A Wine undergoing malolactic fermentation will be cloudy due to the presence of bacteria, and have an uncanny smell of Butter ed Popcorn , due to the production of Diacetyl . In winemaking malolactic fermentation is generally encouraged in many red wines and some white wines, particularly those that are aged in oak. Unoaked white wines, such as German Wine s generally do not undergo malolactic fermentation. Malolactic fermentation tends to create a rounder, fuller Mouthfeel in subject wines by converting malic acid into lactic acid. Malic acid tastes slightly of Apples and this can be tasted in the wine, while lactic acid is richer and more Butter y. Sometimes malolactic fermentation can occur unintentionally after the wine is bottled. This is almost always a fault, and the result is a slightly carbonated wine that typically tastes bad. The carbonation from this type of secondary fermentation should not be confused with benign carbonation, known as Spritz . |
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