What is malolactic fermentation in wine making?

Malolactic fermentation (MLF) is an option that some winemakers choose, especially for the more robust wine styles. MLF is the conversion of malic acid to lactic acid leading to a reduction in acidity and the production of aroma and flavor compounds.

What is MLF in wine?

Malolactic fermentation (MLF) is a secondary bacterial fermentation carried out in most red wines and some white and sparkling wines. It often occurs naturally after the completion of primary fermentation or can also be induced by inoculation with a selected bacterial strain.

How do I know when malolactic fermentation is complete?

The most-accepted rule of thumb is to wait until the end of primary fermentation before adding the culture. Malolactic activity can be detected by the presence of tiny carbon-dioxide bubbles. When the bubbles stop, MLF is complete. This should take one to three months.

Does malolactic fermentation increase pH?

Malolactic fermentation deacidifies the wine by converting the “harsher” diprotic malic acid to the softer monoprotic lactic acid. The different structures of malic and lactic acids leads to a reduction of titratable acidity (TA) in the wine by 1 to 3 g/l and an increase in pH by 0.3 units.

How does malo-lactic fermentation affect wine?

– Consider the wine’s pH before undergoing malolactic fermentation. – Malolactic bacteria require a warmer temperature for growth, which requires the winemaker to increase the temperature of the wine. – The remaining residual sugar puts the wine at risk for other microbial contaminants.

What are the starting materials in fermentation?

Similar to lactic acid fermentation, alcohol fermentation starts out with glucose. There are different types of glucose that can enter the glycolytic pathway and begin the process of glycolysis . For alcoholic beverages, the sugars in the fruits and plants have their sugars broken down in the fermentation process.

What is fermentation fermentation?

Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.