Malolactic Fermentation
/MAL-oh-LAK-tik fur-men-TAY-shun/Bacterial conversion of tart malic acid to softer lactic acid.
Full Definition
Malolactic fermentation (ML or MLF) is a bacterial (not yeast) conversion of sharp malic acid to softer lactic acid plus CO2. It reduces acidity, adds buttery diacetyl character, and increases stability. Standard for most red wines and oaked Chardonnay. Often blocked in aromatic whites to preserve freshness.