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 wi...