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.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 2002, p. 143. (Swedish original)</ref>

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.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 141. (Swedish original)</ref><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>

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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.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 2002, p. 143. (Swedish original)</ref>
+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.<ref>Torstenson & Pappinen, *Odla och tillverka vin*, Optimal Förlag, 1 uppl., 2002, p. 141. (Swedish original)</ref><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>