Malolactic fermentation: Difference between revisions

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== Definition and Process ==

Malolactic fermentation (commonly abbreviated to MLF) is a biological conversion in which sharp-tasting malic acid is transformed into the softer lactic acid through the action of lactic acid bacteria, primarily *Oenococcus oeni* but also species such as *Lactobacillus* and *Pediococcus* under certain conditions.<ref>Jackson, *Wine Science: Principles and Applications*, Academic Press, 5th ed., 2020, pp. 441–443.</ref> This process reduces total acidity and contributes to the microbial stability of the finished wine.

Malolactic fermentation (commonly abbreviated to MLF) is a biological conversion in which sharp-tasting malic acid is transformed into the softer lactic acid through the action of lactic acid bacteria, primarily *Oenococcus oeni* but also species such as *Lactobacillus* and *Pediococcus* under certain conditions.<ref>Jackson, *Wine Science: Principles and Applications*, Academic Press, 5th ed., 2020, pp. 441–443.</ref> This process reduces total acidity and contributes to the microbial stability of the finished wine.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 143. ISBN 978-9163606977. (Swedish original)</ref>

MLF typically occurs after alcoholic fermentation, though it may overlap in spontaneous fermentations. It can be initiated either naturally—by relying on ambient bacteria—or through inoculation with selected bacterial cultures.<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 90.</ref> Winemakers may choose to encourage or suppress MLF depending on stylistic goals.

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== Geography and Use ==

Malolactic fermentation is employed in nearly all major wine-producing regions, though its use and management vary significantly depending on tradition, climate, and wine style. In cool-climate areas such as Burgundy and Champagne, MLF is a routine part of red wine vinification and is also frequently applied to white wines to temper high acidity.<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>

Malolactic fermentation is employed in nearly all major wine-producing regions, though its use and management vary significantly depending on tradition, climate, and wine style.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 141. ISBN 978-9163606977. (Swedish original)</ref><ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>

In cool-climate areas such as Burgundy and Champagne, MLF is a routine part of red wine vinification and is also frequently applied to white wines to temper high acidity.<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>

In New World regions like California and Australia, where grapes can be harvested with lower natural acidity, winemakers often consider whether MLF is necessary or desirable on a case-by-case basis. For fuller-bodied white wines such as barrel-aged Chardonnay, MLF is widely used to enhance texture and aromatic profile.<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 91.</ref>

In sparkling wine production, particularly in the Champagne region, MLF is typically encouraged to reduce sharp malic acidity and create a more harmonious base wine. However, some producers may inhibit MLF deliberately to preserve tension and precision in the final cuvée.<ref>~~Comité Champagne~~, “Malolactic Fermentation in Wine”, wineserver.ucdavis.edu</ref>

In sparkling wine production, particularly in the Champagne region, MLF is typically encouraged to reduce sharp malic acidity and create a more harmonious base wine. However, some producers may inhibit MLF deliberately to preserve tension and precision in the final cuvée.<ref>UC Davis, “Malolactic Fermentation in Wine”, wineserver.ucdavis.edu</ref>

MLF is almost universal in red wine production worldwide, with very few exceptions. Even in traditionally high-acid wines such as Barolo or Rioja, the process is considered essential for balance, ageing potential, and microbial stability.

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 == Definition and Process ==
-Malolactic fermentation (commonly abbreviated to MLF) is a biological conversion in which sharp-tasting malic acid is transformed into the softer lactic acid through the action of lactic acid bacteria, primarily *Oenococcus oeni* but also species such as *Lactobacillus* and *Pediococcus* under certain conditions.<ref>Jackson, *Wine Science: Principles and Applications*, Academic Press, 5th ed., 2020, pp. 441–443.</ref> This process reduces total acidity and contributes to the microbial stability of the finished wine.
+Malolactic fermentation (commonly abbreviated to MLF) is a biological conversion in which sharp-tasting malic acid is transformed into the softer lactic acid through the action of lactic acid bacteria, primarily *Oenococcus oeni* but also species such as *Lactobacillus* and *Pediococcus* under certain conditions.<ref>Jackson, *Wine Science: Principles and Applications*, Academic Press, 5th ed., 2020, pp. 441–443.</ref> This process reduces total acidity and contributes to the microbial stability of the finished wine.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 143. ISBN 978-9163606977. (Swedish original)</ref>
 MLF typically occurs after alcoholic fermentation, though it may overlap in spontaneous fermentations. It can be initiated either naturally—by relying on ambient bacteria—or through inoculation with selected bacterial cultures.<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 90.</ref> Winemakers may choose to encourage or suppress MLF depending on stylistic goals.
@@ Line 19: / Line 19: @@
 == Geography and Use ==
-Malolactic fermentation is employed in nearly all major wine-producing regions, though its use and management vary significantly depending on tradition, climate, and wine style. In cool-climate areas such as Burgundy and Champagne, MLF is a routine part of red wine vinification and is also frequently applied to white wines to temper high acidity.<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>
+Malolactic fermentation is employed in nearly all major wine-producing regions, though its use and management vary significantly depending on tradition, climate, and wine style.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 141. ISBN 978-9163606977. (Swedish original)</ref><ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>
+In cool-climate areas such as Burgundy and Champagne, MLF is a routine part of red wine vinification and is also frequently applied to white wines to temper high acidity.<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 431.</ref>
 In New World regions like California and Australia, where grapes can be harvested with lower natural acidity, winemakers often consider whether MLF is necessary or desirable on a case-by-case basis. For fuller-bodied white wines such as barrel-aged Chardonnay, MLF is widely used to enhance texture and aromatic profile.<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 91.</ref>
-In sparkling wine production, particularly in the Champagne region, MLF is typically encouraged to reduce sharp malic acidity and create a more harmonious base wine. However, some producers may inhibit MLF deliberately to preserve tension and precision in the final cuvée.<ref>Comité Champagne, “Malolactic Fermentation in Wine”, wineserver.ucdavis.edu</ref>
+In sparkling wine production, particularly in the Champagne region, MLF is typically encouraged to reduce sharp malic acidity and create a more harmonious base wine. However, some producers may inhibit MLF deliberately to preserve tension and precision in the final cuvée.<ref>UC Davis, “Malolactic Fermentation in Wine”, wineserver.ucdavis.edu</ref>
 MLF is almost universal in red wine production worldwide, with very few exceptions. Even in traditionally high-acid wines such as Barolo or Rioja, the process is considered essential for balance, ageing potential, and microbial stability.