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 ...

But there is another fermentation, unknown to many wine drinkers but vital to the flavor and texture of most red wines and an increasing number of white wines. Known as malolactic fermentation ...

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 ...

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 ...

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 ...

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine.

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 ...