Malolactic Fermentation
01/04/2018
Malolactic fermentation (ML) is a crucial process in the maturation process for red wines. ML is the stage after primary fermentation in which a lactic acid bacteria (LAB) called Oneococcus Oeni is added to the wine. The purpose of adding the LAB to the wine is to convert the harsh malic acid to lactic acid, which is a much softer acid on the palate. However, this process has a “Goldilocks and the Three Bears” finesse about it. Too much ML, and the wines can become overly soft, lacking acid that provide an important texture to the wine. Not enough ML, and the wines will be too tart to stomach. Somewhere in the middle of that spectrum of ML will have you saying “this one is just right!”
If you are curious to how we know when to cutoff the ML process, it is more of a relative decision in reference to preference. There is definitely a golden range for ML, but at opposite sides of that range are two completely different wines. Something that more acidic wines have going for them is they have the ability to pair with more fatty meats and cheeses. However, they may be less drinkable on their own. On the other hand, softer wines can be enjoyed on their own, and will have a vastly different flavor profile all together. While no one would drink a glass of butter, that “butter” taste (formally known as diacetyl) is a byproduct of ML. Everyone has a different palate, so just find what works for you and stick to it!
Post By:
Branden Seymour