Welcome to this journey to discover wine malolactic fermentation, one of the most fascinating and crucial aspects of winemaking. If you’ve ever wondered how wine acquires its unique and sophisticated flavor, dive into this article to discover the important role malolactic fermentation plays in creating wines that are highly valued by consumers.

WHAT IS MALOLACTIC FERMENTATION OF WINE?

Malolactic fermentation is a process in the wine production cycle that significantly changes its flavor as well as the aroma and stability of the final product. It is also known by the acronym MLF.

Malolactic fermentation occurs when lactic acid bacteria transform the wine’s malic acid into lactic acid.
Malic acid is a naturally occurring acid in wine and is characterized by its sour taste. In contrast, lactic acid tastes softer and less acidic. Precisely because of this transformation, from one acid to another, it is correct to say that malolactic is a chemical conversion rather than an actual fermentation.

As we will see later, malolactic fermentation is particularly important in the production of red wines, where it helps to integrate and round out flavors. In addition, it can be used in other types of wines to add complexity and texture.

THE BENEFITS THAT MALOLACTIC FERMENTATION CONFERS ON WINE

Malolactic fermentation of wine offers some advantages that contribute to the quality and complexity of the drink. Let’s look at them in detail:

1. Taste softening: as mentioned above, lactic acid is less acidic than malic acid. Therefore, fermentation allows the wine to taste less acidic with a softer flavor, making it more palatable.
2. Microbiological stability: the completion of malolactic fermentation allows the wine to achieve greater microbiological stability of the wine. This eliminates the conditions for unwanted new fermentations and limits the proliferation of harmful microorganisms, maintaining the quality of the wine over time.
3. Wine complexity: especially in red wines, malolactic fermentation enriches its complexity, adding new aromas and flavors through the activity of bacteria.

In summary, malolactic fermentation can significantly improve the wine’s flavor profile, stability and complexity.

WHERE FERMENTATION TAKES PLACE?

Malolactic fermentation occurs subsequent to alcoholic fermentation. This second stage of fermentation can take place in different types of tanks or containers, depending on the winery’s processes as well as type of wine.

In addition, the place of malolactic fermentation becomes part of the winemaking itself. For example, doing it in oak barrels allows additional complex notes to be added to the wine. Regardless of where malolactic fermentation takes place, temperature and environmental control are always important to ensure its best performance.

HOW LONG MALOLACTIC FERMENTATION GENERALLY LASTS?

In general, MLF ranges from a few weeks to two months from alcoholic. However, it may last longer depending on the case.

The duration of malolactic fermentation may vary depending mainly on:

1. Type of wine: it is important to note that not all wines require full MLF. In some cases, partial fermentation may be desirable to maintain a higher level of acidity;
2. Temperature: warmer temperatures accelerate the process, while cooler temperatures slow it down. Temperatures around 20°C are suitable for most cases;
3. Type of container: the material it is made of (wood, steel or other), its size and its degree of thermal insulation affect the progress of MLF.
   bacteria and must: a must fed with
4. Bacteria in quantities and varieties suitable for the desired results will certainly shorten fermentation time. The most commonly used is Oenococcus oeni, as well as variants of Pediococcus and Lactobacillus.

Finally, it is important to note that not all wines require complete MLF. In some cases, partial fermentation may be desirable to maintain a higher level of acidity. It will be up to the producer to determine the desired characteristics of the wine and then the process to get there.

TECHNIQUES FOR CONTROLLING MALOLACTIC FERMENTATION

Controlling and managing malolactic fermentation requires judicious application of specific techniques:

1. temperature: as seen before, temperature control plays a primary role and its fluctuation conditions the final result of MLF.
   selected lactic acid
2. bacteria: again, as seen before, producers may decide to inoculate the wine with selected strains of certain lactic acid bacteria. This allows MLF to be more predictable, containing the risk of unwanted flavor development.
   
3. Sulfur dioxide (SO2) management: given the sensitivity of bacteria to the anhydride, its use allows fermentation to be controlled. It is essential to have it within certain parameters since if in excess it could even prevent fermentation from starting.
   
4. pH control: fermentation requires an acidic pH, however, excess acidity can inhibit its activation. A pH of 4 is usually the optimum point.

Through these techniques, producers can control and manage malolactic fermentation, significantly affecting the flavor profile and quality of the final wine.

THE FML IN DIFFERENT TYPES OF WINES

Now that we have seen how malolactic fermentation takes place, let’s look specifically at how it contributes to the production of different wines.

Red wine

Red wines generally rely on malolactic fermentation because of its ability to temper acidity by converting malic acid to lactic acid. This process refines red wine, giving it a softer, rounder taste, making it particularly palatable.

In addition to this, malolactic fermentation introduces diacetyl, a compound released by the bacteria, which gives the red wine a buttery, creamy hue. This subtle flavor profile, combined with the inherent richness of red wines, creates a symphony of flavors and aromas that is distinctive and desired by many wine lovers.

The result is a red wine that not only delights with its complexity, but is also exceptionally balanced and rounded.

White wine

In white wine making, the adoption of malolactic fermentation is subject to variation based on the producer’s desired style of wine. Often, producers prefer to bypass MLF to preserve the pungent acidity and liveliness that are the hallmark of many white wines.

However, there are notable exceptions, such as Chardonnay. In these instances, malolactic fermentation is deliberately encouraged to add depth and creaminess to the wine. This process leads to a unique blend of freshness and acidity, typical of white wines, with buttery and complex nuances, giving Chardonnay its distinctive character.

A third approach includes partial malolactic fermentation, which occurs when producers try to capture the best of both worlds. In this scenario, MLF is partially completed, creating a balance between vivid acidity, freshness and richer, creamier notes, resulting in white wines of extraordinary complexity and balance.

Champagne

In the production of sparkling wines, particularly those made according to the classic or champenoise method, malolactic fermentation plays an important role. This process helps to balance the high acidity typical of sparkling wines, adding the buttery and toasty notes typical of malolactic fermentation, which come together to create a harmonious and appreciable flavor profile.

MALIC TO LACTIC: THE QUALITY TOUCH OF MALOLACTIC IN WINE

In summary, malolactic fermentation is a fundamental process in winemaking, capable of significantly shaping and enhancing the taste experience of wine. Whether it is red wines, in which MLF rounds out and complements flavors, or some white wines such as Chardonnay, in which it adds depth and creaminess, the role of malolactic fermentation is undeniable.

This acid conversion, when carefully managed, contributes to the creation of exceptional wines that satisfy the palate with complexity, smoothness and stability. Each producer’s experience and expertise guide and control this delicate process to result in distinctive, high-quality wines. Wine lovers give thanks.