Glossary
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.
Related Terms
See Also
Reference
More terms starting with M
Maceration
Soaking grape skins in juice to extract color, tannin, and flavor.
Madeirized
Wine showing oxidation and heat damage, like Madeira.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malic Acid
A tart acid in grapes, converted to lactic acid during ML.
Master of Wine
The most prestigious wine qualification worldwide.
Maturation
The development and aging of wine.