Description
Acidification of unripe grape juice through controlled microbial activity.
Technical
Lactic acid bacteria (Oenococcus oeni) and acetic acid bacteria (Acetobacter aceti) sequentially convert malic acid to lactic acid then ethanol to acetic acid.
Culinary Significance
Produces a nuanced acidic ingredient bridging vinegar and citrus juice in applications.
Science
Primary Reaction
Malolactic fermentation
Parameters
Temperature
20°C optimal
15°C to 28°C range
Time
8-10 weeks
3 weeks – 6 months
Equipment
Oak barrels (traditional)Stainless steel with airlockpH meterRefractometer