malolactic


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mal·o·lac·tic

 (măl′ō-lăk′tĭk, mā′lō-)
adj.
Converting malic acid to lactic acid, as in a bacterial fermentation process that occurs in many wines usually after the initial fermentation of sugars to alcohol.

malolactic

(ˌmeɪləˈlaktic)
adj
(Brewing) involving the conversion of malic acid to lactic acid in the winemaking process
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References in periodicals archive ?
This wine gets its textures and rich flavours from fermentation in oak barrels and undergoes full malolactic fermentation and sur-lie aging.
Thus, the Gosset house is able to maintain the family philosophies in champagne production that has been sacredly passed down for 16 generations: Avoiding malolactic fermentation so that the wines keep all their natural fruitiness and age gracefully.
Large increases in pH during primary and malolactic fermentations, which drive the finished wine into a high pH (sometimes >4.
95, Ultracomida and Curado Bar, Cardiff) which is made up from chardonnay and merseguera and fermented in small stainless tanks at low temperature in contact with the lees (all the bits and bobs) resulting in a malolactic warmth to the bold stonefruits.
Like most red wines, this has gone through another fermentation after the alcoholic fermentation, called the malolactic fermentation.
Cupcake is an IWSC Bronze winner which uses malolactic fermentation as well as leaving the wine 'sur lie', then ageing it for nine months in American oak.
On one end of the spectrum are fresh, steely, fruit-driven versions that have mostly avoided oak and malolactic fermentation (malo being the second fermentation that converts sharp green apple-like acids to rounder dairylike ones).
The winemaker's care and knowledge prevents malolactic fermentation that destroys malic acid.
The resulting wine was aged in 35% new French oak up to 12 months and given full malolactic fermentation.
She incorporates whole-cluster pressing with barrel aging of up to five months with no malolactic fermentation.
Specifically, Merlot underwent malolactic fermentation (MLF), a common technique in red winemaking that uses lactic acid bacteria to influence wine aroma complexity.