Malolactic (or ML) is shorthand for malolactic fermentation, a secondary fermentation converting harsh malic acid into softer lactic acid and carbon dioxide. Malolactic fermentation is driven by lactic acid bacteria and occurs naturally or under winemaker control after primary fermentation. The term is used both for the fermentation process and the bacteria that drive it. Understanding malolactic fermentation is essential to understanding red-wine production and quality.
WHY IT MATTERS FOR COLLECTORS
Malolactic fermentation is central to red wine development and aging. Wines that undergo full ML show different aging trajectories than those with blocked ML.
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