3

Malolactic Fermentation [MLF]

A naturally occurring bacterial fermentation that converts malic acid to the softer lactic acid releasing carbon dioxide and producing various flavour and aroma compounds.

Chief Wine Hacker

« Back to Wine Words Index

A naturally occurring bacterial fermentation that converts malic acid to the softer lactic acid releasing carbon dioxide and producing various flavour and aroma compounds, including diacetyl known for it’s buttery aroma. The amount of any aroma or flavour compounds produced will depend on the strain(s) of bacteria present and when they are active ie during the alcoholic fermentation or after the alcoholic fermentation.

Red wine goes through 100% malolactic fermentation (MLF) providing microbial stability to the wine, minimising the chance of bacterial spoilage post bottling.  Other styles like, white, rosé, sparkling and fortified may go through no, partial or full MLF. Where acid retention is desired MLF is often stopped, typically through the addition of sulphur. Where acid reduction is desired MLF is typically encouraged.

Where no or partial MLF has been employed the wine either needs to be sterile filtered, a lysozyme enzyme used to break down the bacteria, or sufficient sulphur added to inhibit MLF from occurring post bottling.

Like yeast for alcoholic fermentation, commercial preparations of malolactic bacteria, typically Leuconostoc Oenos are available to winemakers to encourage MLF.

Synonyms:
Malo
« Back to Wine Words Index

Feeling Thirsty?

Old vine depth & persistence

Domaine SC Guillard Gevrey-Chambertin Vieilles Vignes ‘Réniard’ 2019

Pinot Noir | Gevrey-Chambertin, Côte-de-Nuits

There is lovely perfume lift and a purity of fruit. The palate is beautifully balanced and finely structured Deep crimson deep purple tints, very deep color. The nose is layered with berry fruit, raspberry, wild strawberry, again cassis enters the fray with some blackberry fruit notes. There is lovely perfume lift and a purity of fruit. The palate is beautifully balanced and finely structured with spice, red berry loads of silky tannins and a long driven finish. The old vines providing depth and
$123
$118ea in any 3+
$113ea in any 6+
Add to cart
More Info
KO 98 AG 93+
The 2019 Barbaresco Riserva Montefico is one of the most searingly tannic wines in the range. Readers will have to be patient with the 2019, as it is going to need time. As always, Montefico is a Barbaresco built on linear intensity more than size. In 2019, the qualities are quite accented. Time in the glass opens the bouquet nicely, but the 2019 remains quite closed. Antonio Galloni, Vinous 93+ Points KO 98 *NOTE Galloni tasted in Sept 2023 noting his intent to look at the PdB Riserva
$209
$199ea in any 3+
$189ea in any 6+
Add to cart
More Info

Cogno Barolo ‘Ravera’ 2017

Nebbiolo | Novello, Italy

"These vineyards represent the classic side of our production. They make elegant, smooth, and fresh wines with a fine aroma." Valter Fissore "The 2017 Barolo Ravera is a beautiful, precise wine. Bright acids and veins of tannin give the 2017 terrific energy that carries all the way through to the finish. Crushed flowers, sweet red berry fruit, chalk, white pepper and spice all open with a bit of coaxing. This is very nicely done." Antonio Galloni, Vinous
$212
$202ea in any 3+
$192ea in any 6+
Add to cart
More Info
For all the many great things that can be told about Giacosa’s red wines, it is the Arneis that maybe typifies the great qualities of Bruno Giacosa the man. In the early 1970’s, this was an indigenous variety almost entirely lost to the region’s obsession with red wines (at the time mainly Dolcetto) that was ‘rediscovered’ by Alfredo Currado of Vietti and Giacosa very shortly after. The two are almost solely responsible for Arneis’ current importance in the region, especially in Roer
$86
$82ea in any 3+
$78ea in any 6+
Add to cart
More Info