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Malolactic Fermentation

A biological process (sometimes referred to as “malo”) in which lactic acid bacteria, such as Oenococcus oeni, consume malic acid and produce lactic acid. This process is used in winemaking to reduce the overall acidity of the wine. Even though the byproduct of the microbial activity is an acid, lactic acid is not as strong an acid as malic acid. Red wines are almost always subjected to malolactic fermentation to reduce acidity. White wines that are treated with oak are also frequently subjected to malolactic fermentation. In white wines, this process can create a rich buttery or creamy characteristic. Malolactic fermentation is also referred to as secondary fermentation.
 Malolactic Fermentation - Wine Glossary


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