Malo-lactic Fermentation
By Karen Frazier California Wine Appellation Specialist (CWAS). When winemakers want to induce a soft mouthfeel and reduce acidity in wine, they often turn to malolactic (pronounced may-low-lactic) fermentation. This process converts one type of acid bacteria to another, resulting in more complex wines and a rounder mouthfeel. Winemakers don't use malolactic fermentation (MLF) with every wine, however. Instead, they induce the process after some wines have undergone primary fermentation. Malolactic Fermen ...
