Malolactic fermentation is a process carried out by lactic acid bacteria, specifically oenococcus oeni, that occurs after alcoholic fermentation and is not present in every wine. This process converts malic acid, which can impart harshness or unripe flavors, into softer lactic acid, enhancing the wine's flavor and stability. It can occur spontaneously or be induced by winemakers, influencing the final characteristics of the wine.

1. What is Malolactic
Fermentation
Why is it done?

2. ● microscopic organisms are
responsible for creating
alcohol that we enjoy
consuming is just so cool to
me! I mean, we eat sugar,
but we don’t create a
byproduct of alcohol, why
do these little guys do that?
Not to mention the
evolution that a single
celled organism has gone
through, yet still remains a
single cell.
Let’s Review Alcoholic Fermentation
Courtesy of: goodpairdays.com

3. ● It happens after alcoholic
fermentation occurs and is
performed by a bacteria,
not a yeast. (remember,
yeast is a fungus) The
microorganism responsible
for malolactic fermentation,
is a lactic acid bacteria,
Oenococcus oeni.
What is responsible for ML?
Image: UC Davis

4. ● malolactic fermentation
does not occur in every
wine.
● It can occur spontaneously
or can be induced by the
winemaker.
● It happens after alcoholic
fermentation occurs and is
performed by a bacteria,
not a yeast.
● Technically not a
fermentation, because
fermentation by definition,
is the process that yeast go
through, not bacteria.
What is Malolactic Fermentation?
Image: Matthew Clark

5. ● Malic acid, along with
tartaric acid are naturally
present in grapes. (pretty
much all berries)
● Malic acid is involved in
several processes which are
crucial for the health of the
vine.
● Different varieties have
different amounts of
naturally occurring malic
acid.
● Cooler climate grapes will
contain higher levels.
What is Malic Acid?

6. ● The presence of malic acid
in the wine can lead to an
acid harshness or an unripe
green flavor.
● The other concern about
having malic acid present in
the wine is that it may
undergo ML spontaneously
after being bottled. This
would lead to an
unintentionally cloudy wine,
even one with a bit of fizz to
it.
Why Go Through Malolactic Fermentation?

7. Find out more at
www.dracaenawines.com
Behind the Scenes