What You Need to Know
Malolactic conversion is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction.
Key Parameters
Equipment
Steps
- 1.
Barrel-aged Chardonnay (Burgundy, France): Creates characteristic buttery texture
- 2.
Oaked Rioja (Spain): Softens acidity for extended aging
- 3.
Orange wine maceration (Georgia): Enhances texture during skin contact
The Science
Primary Reaction
L-malic acid → L-lactic acid + CO2