A secondary, bacterial fermentation that takes place during or after alcoholic fermentation. Lactic bacteria convert tart malic acid into milder lactic acid. This winemaking technique reduces a wine’s total acidity and creates a softer, rounder mouthfeel.
Glossary entries
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name of the term: Malolactic fermentation
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descriptions of the term:
Malolactic fermentation
- Synonyms: malolaktische Gärung, Milchsäuregärung