Malolactic Fermentation (MLF) is a process in wine making that softens the acidity and adds smoothness.
Known as MALO or MLF, it is just a second fermentation created by the "lactic acid bacterium"
This germ lowers wine´s acidity, creates chemical stability and gives the wine a longer life!
Malolactic Fermentation is a secondary fermentation that takes place after alcoholic fermentation.
Malolactic Fermentation changes wine aromas.
In white wines it converts citrus and herb tones into butter, hazelnut, dried fruit, baked bread and toast aromas.
In red wines it converts red fruit and berry tones into chocolate notes, spices, roasted and smoke aromas .
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