Malolactic fermentation: Difference between revisions
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== Geography and Use == | == 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> | 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> | ||