{"id":19971,"date":"2021-08-22T10:15:06","date_gmt":"2021-08-22T09:15:06","guid":{"rendered":"https:\/\/www.vinispi.com\/what-is-malolactic-fermentation\/"},"modified":"2024-04-08T16:56:57","modified_gmt":"2024-04-08T15:56:57","slug":"what-is-malolactic-fermentation","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/what-is-malolactic-fermentation\/","title":{"rendered":"What is malolactic fermentation?"},"content":{"rendered":"

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Reducing acidity in wine<\/h2>\n


\nMalolactic fermentation is the second fermentation in wine, following alcoholic fermentation. It was discovered in the 1960s. Unlike alcoholic fermentation, it is not triggered automatically, but rather by bacteria that transform malic acid into lactic acid, while releasing carbon dioxide. <\/span><\/p>\n

Malolactic fermentation is generally used for red wines. It makes the wine more supple and stable. In concrete terms, it reduces the acidity of wine by transforming a strong acid (malic acid) into a weak acid (lactic acid).<\/span><\/p>\n

It can also be sought for champagnes to prevent it from occurring during foaming or ageing, which would cause difficulties during riddling. <\/span><\/p>\n

How to control malolactic fermentation?<\/h2>\n


\nMastering malolactic fermentation is no simple matter. This requires time, experience, resources and a good knowledge of the basics of microbiology. Malolactic fermentation can be induced in two ways:<\/span><\/p>\n