What You Need to Know
Lactic acid bacteria (Oenococcus oeni) and acetic acid bacteria (Acetobacter aceti) sequentially convert malic acid to lactic acid then ethanol to acetic acid.
Produces a nuanced acidic ingredient bridging vinegar and citrus juice in applications.
Key Parameters
Temperature
20°C
15°C - 28°C
Time
8-10 weeks
3 weeks - 6 months
Equipment
Oak barrels (traditional)Stainless steel with airlockpH meterRefractometer
Steps
- 1.
Sauce Vert (French Renaissance): Provides both acidity and herbal solubility
- 2.
Tahdig (Persian): Deglazes caramelized crust without overpowering
The Science
Primary Reaction
Malolactic fermentation