Malolactic Fermentation

Malolactic Fermentation [pronunciationmal-o-lak-tik  fer-men-tae-shion-]

The bacterial process by which harsh-tasting malic acid is converted to softer lactic acid (think: the texture of milk) in all red and some white wines. The byproduct of this process is called diacetyl, which adds a buttery texture and flavor to wine.

See also: Méthode Traditionnelle

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