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.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

malolactic

(ˌmeɪləˈlaktic)
adj
(Brewing) involving the conversion of malic acid to lactic acid in the winemaking process
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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References in periodicals archive ?
And it's the red wine of whites for two reasons: barrel fermentation and malolactic."
The brand has five unique cuvees made without malolactic fermentation to enable crispness and vivacity through long aging.
After a short cryomaceration (36 hours at 5degC), the verduzzo starts its fermentation in stainlesssteel tanks and is then transferred to barriques, where it undergoes malolactic fermentation.
This is called "malolactic fermentation" and is a conversion of tart acidity into creamier acidity.
This is called "malolactic fermentation" and a conversion of tart acidity into creamier acidity.
Some, such as Ryan Stirm of Stirm Wine Co., have worked to identify varieties that really shine in aluminum, such as fresh and aromatic whites and those that haven't gone through malolactic fermentation.
Oak-aged for 18 months, and 100% malolactic fermentation.
After alcoholic fermentation, a second fermentation called malolactic fermentation is conducted to improve intensity of flavors and increase microbial stability in the wine (2).
After the pressings, the yeast and malolactic fermentations take place.
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.
Like most red wines, this has gone through another fermentation after the alcoholic fermentation, called the malolactic fermentation.