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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 == 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.