FROM TART TO SOFT – A LOOK AT MALOLACTIC FERMENTATION

wine-1095381-m

This serious sounding process is someting all Excelsior reds undergo. When first made, wine has a very tart acid called malic acid, naturally present in the grape must. This second fermentation, abbreviated to MLF, is usually carried out on red wine just after primary fermentation and turns this sharp acidity, something we usually want on white wines, into the much softer lactic acid, courtesy of lactic acid bacteria. Carbon dioxide is released in the process.
The result of MLF is a round, full mouthfeel with more buttery, rich flavours as opposed to the sharper apple taste of malic acid.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s