Malolactic Fermentation (aka MLF)
- Malolactic fermentation happens after the alcoholic fermentation has finished.
- Malolactic fermentation reduces and softens acidity, but it also creates buttery flavours.
- Malolactic fermentation is done by the lactic acid bacteria. This bacteria converts the tart malic grape acid (this is the type of acid we find in apples) into the softer lactic acids (the type of acid found in milk).
- When wines go through the malolactic fermentation, with age, the wines can develop complex aromas of mushrooms and nuts.