GCOW by the glass—malolactic conversion
Introducing a new short feature
MLF—malolactic fermentation—is an important stage in most winemaking, especially with red wines. Except, technically it is not fermentation. The scientifically correct term is “malolactic conversion.”
MLF is the process in which malic acid is converted into lactic acid by lactic bacteria. The process softens acidity and often imparts buttery notes.
Malolactic conversion does not involve fermentation of sugars into alcohol. Rather, it involves the decarboxylation (removal of a carbon dioxide molecule) of malic acid by bacteria, converting the malic acid to lactic acid. In malolactic “fermentation” no sugar is involved. The conversion of sugar into alcohol or lactic acid (as seen in yogurt) is the essence of fermentation. In malolactic conversion, no sugar is involved.
Technically, therefore, there is no fermentation in the turning of malic acid into lactic acid. Malolactic conversion is the scientifically accurate term. Nonetheless, “malolactic fermentation” is a standard term used in the wine industry.
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