Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...

You’re right that malolactic fermentation (or “ML,” as it’s nicknamed) is a conversion of harsh, tart malic acid to softer, creamier lactic acid. It’s called fermentation, but that’s technically not ...

Long cites Kunde’s Reserve Century Vines Zinfandel as one that is ideal for malolactic fermentation. “It’s a wine made from the fruit of 135 year-old vines and we need that conversion ...

Sometimes shortened to just “malo” by winemakers, malolactic fermentation is the conversion of tart malic acid to more creamy or buttery lactic acid. This is easy to remember because “lactic ...

To pick a bottle of wine can often feel like roulette, especially when wine terms like “malolactic fermentation” and “carbonic maceration” are involved. However, if you understand a few ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that ...

Malolactic fermentation, also known as "ML," is a secondary fermentation, which means it takes place after the primary fermentation, which converts sugar to alcohol. ML converts harsh malic acid ...

Scrub away the thickly-coated makeup, layers of overripe grapes, new oak aging and malolactic fermentation, and the real Chardonnay appears, fresh-faced and rejuvenated. Yes, you do like ...