What is malolactic fermentation?

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What is malolactic fermentation?

In very basic terms, malolactic fermentation (also known as MLF) is a process in which certain types of bacteria degrade the malic acid in wine into lactic acid and carbon dioxide gas. It is a very natural process that can occur spontaneously if the conditions are right - usually after yeast fermentation is complete.

 

It can last from a few weeks to three or four months, depending on.

✱ the amount of malic acid available in the wine

✱ the conditions under which the fermentation takes place

✱ The power of culture

 

On average, you can expect MLF to last 3 to 6 weeks if a domesticated culture is added to the wine.

 

This spontaneous form of fermentation is largely limited to unpasteurized juices, as opposed to sulfite treated or pasteurized juices. The difference is that malolactic acid bacteria are not present in sterilized juice to multiply.

 

There are thousands of different strains of lactobacillus malicus. Some of them are better for wines than others. For this reason, wineries often choose to inoculate selected wines with known malolactic cultures, rather than hoping that Mother Nature will do the job herself to obtain satisfactory results.

 

How does malolactic fermentation affect wine?

Professional wineries often seek to perform this process in a given wine for one or more of the following reasons.

◬ To reduce the acidity of the wine.

The acidity of the must may be too high due to geographic climate, or it may simply be a bad, short season in the region. By inducing malolactic fermentation, the winemaker can reduce the overall acidity of the wine.

 

There are two reasons for this.

 

1. lactic acid does not taste as acidic as malic acid. Therefore, as malic acid converts to lactic acid, the wine's acidity decreases.

 

2. Not all malic acid is converted to lactic acid. Some is converted to carbon dioxide gas. Only about 2/3 of the malic acid is converted to lactic acid. The rest just turns into carbon dioxide gas and then disappears.

 

◬ Increasing the stability of the wine.

By inducing malolactic fermentation now, you can ensure that it does not occur later at a less convenient time - for example, after the wine has been bottled. Bottled wines that have undergone uncontrolled MLF often become cloudy, sometimes forming sediment with a slight carbonation and an odor very similar to sauerkraut. This risk can be eliminated by putting the wine through the MLF step under controlled conditions using selected strains of malolactic cultures.

 

There is very little risk of unwanted malolactic fermentation when making wine from packaged juices and concentrates. The issue of stability relates more to wines made from the grapes themselves. If MLF is not needed in a particular wine for other reasons (e.g., flavor), then stability can also be achieved by treating the wine with some type of sulfite.

 

◬ Alteration of wine characteristics and flavors.

The body and flavor of MLF-treated wines can also change, in part because lactic acid is softer and smoother compared to malic acid, and in part because of the various byproducts that result from this fermentation. Depending on the wine in question, these changes may or may not be welcome.

 

Wines that have undergone malolactic fermentation tend to be less fruity in flavor and aroma. This lack of fruitiness is mostly replaced by a deeper, richer, more complex character. The texture of the wines is often creamy and a slight butterscotch to vanilla flavor can usually be noted. This is due to the diacetyl produced during the MLF.

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