Malolactic fermentation: Difference between revisions
Created page with "'''Malolactic fermentation''' is a secondary fermentation process in winemaking that involves the conversion of malic acid into lactic acid by specific lactic acid bacteria, most notably *Oenococcus oeni*.<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 443.</ref> While not a true fermentation in the alcoholic sense, it plays a crucial role in softening the acidity of wine and contributing to flavour development. The process occurs a..." |
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== See also == | == See also == | ||
[[Fermentation]] | *[[Fermentation]] | ||
[[Malic acid]] | |||
[[Lactic acid]] | *[[Malic acid]] | ||
[[Wine microbiology]] | |||
[[Chardonnay]] | *[[Lactic acid]] | ||
[[Barolo]] | |||
*[[Wine microbiology]] | |||
*[[Chardonnay]] | |||
*[[Barolo]] | |||
== References == | == References == | ||
{{reflist}} | {{reflist}} | ||