Malolactic Fermentation in White Wine: How It Affects Taste, Texture & Acidity

Ever wondered where that smooth creamy flavor comes from in oaky Chardonnay? The barrel provides perfect conditions for a process called malolactic fermentation or MLF for short. Malolactic fermentation in wine helps soften acids in the wine and adds a creamy texture and those distinctive buttery notes.


Highlights:

  • Malolactic fermentation turns tart malic acid into lactic acid, making the wine taste smooth and creamy.
  • The buttery character comes from a naturally-occurring compound called diacetyl which is also used in movie theatre popcorn.
  • MLF is often used for richer styles of wine like oaky Chardonnay, Viognier, and the Rhone varietals Marsanne and Roussane.
  • Crisp and fresh white wines like Chablis from northern Burgundy usually avoid oak aging and MLF.
  • Malolactic fermentation is often used in combination with barrel fermentation and aging the wine on the “lees” or the dead yeast cells for extra intensity and complexity.

 

How Malolactic Fermentation Affects Wine

Some white wines are matured in oak barrels to add more complexity and smoothness. These barrels are the perfect place for malolactic fermentation. The temperature inside is usually a warm 59–72°F, there’s tiny amounts of oxygen from the porous oak, and there’s dead yeast and grape solids for the bacteria to feed on.


The bacteria responsible for Malolactic fermentation in wine are known as Oenococcus oeni. They convert malic acid, the tart acid also found in green apples, to smoother lactic acid like that found in yoghurt or milk. MLF can also produce a natural compound called diacetyl which adds distinctive buttery notes. It’s also the compound responsible for giving movie theatre popcorn its irresistible buttery taste.


Winemakers control malolactic fermentation in wine by cooling the wine to slow or stop MLF, adding sulfur dioxide which acts as an antimicrobial agent, or filtering the wine to remove the bacteria. It’s common to use malolactic fermentation for richer styles of wine like oaky Chardonnay, Viognier, and the Rhone varietals Marsanne and Roussane. 

Does Malolactic Fermentation Reduce Acidity?

Malolactic fermentation in wine does reduce acidity levels somewhat. Tart malic acid is converted to lactic acid which is much softer and rounder. So the overall acidity of the wine is reduced and the wine feels softer and more balanced. That’s why MLF is commonly used in red wines and intense oaky Chardonnay where you want a richer and smoother flavor profile.

Malolactic Fermentation in Chardonnay

The most famous example of malolactic fermentation in white wine is a classic oaky California Chardonnay. In this case the creamy texture from the MLF complements the toasty, spicy notes and rounded texture from the oak barrels. Oaked Chardonnay is often also aged on the dead yeast cells or the “lees” for even more creaminess and depth.

Richer-style Chardonnays from California, Burgundy in France, and Australia often undergo MLF. But cooler climate Chardonnays from Chablis in northern Burgundy, Marlborough in New Zealand, and parts of Oregon usually avoid MLF and oak aging. These wines are made in a crisper, fresher style with higher natural acidity.
 

Best Low Acid White Wines

Looking to buy wine online? Here’s some of the best low acid white wines as recommended by our Bottle Barn experts.

  • Oaky California Chardonnay like this magnificent Rombauer Carneros Chardonnay that’s fermented and aged in oak where it also undergoes MLF to soften the acidity. It’s a lusciously creamy Chardonnay that’s bursting with ripe apricot, vanilla spice and pie crust notes.
  • Viognier is another grape that responds very well to MLF thanks to its natural richness and moderate acidity. Try this Jaffurs Bien Nacido Vineyard Viognier from the Central Coast. Their winemakers stop the MLF process at around 100% of the malic acid to preserve a touch of freshness and balance.
  • Marsanne and Roussanne are two grapes commonly grown in France’s Rhone Valley. The most famous examples come from the prestigious Hermitage hill and the surrounding areas which offer great value for a very similar style of wine. This Alain Graillot Crozes-Hermitage Blanc is a classic blend of 80% Marsanne and 20% Roussanne crafted by legendary French winemaker Alain Graillot.



Whether you’re looking for wine delivery in California or to buy wine at a store near me, we’ve got the perfect bottle for you in our dedicated white wine collection.

Location: California, USA

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