Malolactic Fermentation

In winemaking, after fermentation is complete, a secondary, natural fermentation happens. It’s called Malolactic Fermentation. Here, harsher malic acid, the kind found in apples, is transformed into softer lactic acid, similar to what’s in milk. ML is especially important for red wine destined for aging and selected whites like Chardonnay, Pinot Blanc and Pinot Gris. Aromatic numbers such as Gewurztraminer and Riesling are not usually allowed to undergo ML as they rely heavily on malic acid to enhance their flavour character. Often more detrimental in cooler wine-growing regions than warmer ones, it’s a key process in determining a wine’s structure and balance.