Malolactic fermentation (MLF) is a common deacidification technique used to biologically convert malic acid retained in grapes and wine to lactic acid and carbon dioxide (Krieger 2005). MLF is conducted through proliferation of native lactic acid bacteria (LAB) or by inoculation of commercial LAB strains. The three existing genera of LAB in wine are Lactobacillus, […]
Malolactic Fermentation
Keep an Eye on Malolactic Fermentation
Malolactic fermentation (commonly referred to as “MLF”) is the biological conversion of malic acid to lactic acid. This process is “biological” in that lactic acid bacteria (LAB) cause the change in malic to lactic acid present in the wine. While LAB are native to wine grapes, they can also be added through inoculation throughout several […]
Deacidification with Malolactic Fermentation
Malolactic fermentation (MLF) is a common processing technique used to biologically convert the malic acid to lactic acid and carbon dioxide (Krieger 2005). The conversion of malic to lactic acid is considered a deacidification technique. MLF is conducted through proliferation of native lactic acid bacteria (LAB), of which the three existing genera in wine are […]