Malolactic Fermentation - Use in Winemaking

Use in Winemaking

MLF usually occurs shortly after the end of the primary fermentation. It is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L+ lactic acid. The onset of MLF in the bottle is disastrous, as the wine will appear to the consumer to still be fermenting (as a result of CO₂ being produced). The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.