Wine glossary

malolactic fermentation
Definition:reduction of the malic acid

Refers to the malolactic fermentation (MLF), and describes the conversion of stronger malic acid naturally present in new wines to lactic acid and carbon dioxide. The conversion is caused by naturally occurring lactic acid bacteria. Malo wines are generally softer, have a smoother texture and are more stable. On the other hand, the malolactic fermentation is avoided for the fresher style of youthful and spicy white wines.