What is malolactic fermentation in wine?
Malolactic fermentation (MLF) is a secondary bacterial fermentation carried out in most red wines and some white and sparkling wines. It often occurs naturally after the completion of primary fermentation or can also be induced by inoculation with a selected bacterial strain.
What wines go through malolactic fermentation?
Nearly all red wines and some white wines (such as Chardonnay and Viognier) undergo malolactic fermentation.
Does malolactic fermentation happen naturally?
Malolactic fermentation can occur spontaneously, but it’s best to conduct it yourself. MLF is generally used for dry red wines but can also enhance some dry white wines, such as Chardonnay, Sauvignon Blanc and Pinot Gris.
How long does it take for malolactic fermentation to start?
about 4 weeks
Optimum temperature is 68° to 72° F. If all conditions are optimal, a malolactic fermentation should take about 4 weeks to complete.
Is Viognier red or white wine?
Viognier (French pronunciation: [vjɔɲje]) is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhône Valley. Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia, New Zealand, the Cape Winelands in South Africa and Israel.
Why is wine fermented twice?
A second fermentation is where excess sugar not previously consumed by the yeast restarts alcoholic fermentation. Commonly this happens when a wine is back sweetened before all the yeast have died. Some people mistakenly refer to malolactic fermentation as a second fermentation.
What does malic acid do to wine?
Malic Acid is one of the main acids found in the acidity of grapes. Its concentration decreases the more a grape ripens. Malic Acid provides a strong link to wines tasting ‘flat’ if there is not enough. If there is too much the wine will taste ‘sour’.
Can you add too much malolactic bacteria to wine?
Temperatures below 58oF or 14oC strongly inhibit MLF (malolactic fermentation). 6. One cannot add too much excess bacteria to a wine. However, do not try to stretch the culture beyond it rated gallonage.
Does malolactic fermentation require oxygen?
Thus to initiate a malolactic fermentation it is best to purchase a lactic acid bacteria specifically suited for the job. It is important to prevent oxygen from coming into contact with your wine during this process as the bacteria only produce desirable results when they work anaerobically (without oxygen).
How many times should you rack wine?
Racking is an essential part to making any sound wine. It is a process that, on average, should be performed 2 to 4 times throughout the winemaking process. Doing so in a timely manner will aid in the clarification of the wine and help to inhibit the production of unwanted off-flavors.
Does Condrieu age well?
The wines are often aged on their lees for some or all of the aging process. The aging period varies quite abut, with ranges from 6 months to 18 months. However, the majority of producers prefer to age Condrieu for 6 to 9 months before bottling.
How does malo-lactic fermentation affect wine?
The primary role of malolactic fermentation is to deacidify wine. It can also affect the sensory aspects of a wine, making the mouthfeel seem smoother and adding potential complexity in the flavor and aroma of the wine.
How does malolactic soften wine?
Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.
What is malo-lactic fermentation?
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart -tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end…
What is the process of fermentation in wine?
Fermentation is a winemaking process that uses yeast to convert the sugars in grape juice to alcohol. In the winemaking process, fermentation starts during crushing and can last until after bottling.
