Description
Process in winemaking
Technical
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.
Science
Primary Reaction
L-malic acid → L-lactic acid + CO2
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Similar to secondary fermentation in sparkling wine production
Coffee Analogy
Similar to fermentation in coffee processing
Perfume Analogy
Resembles the creamy lactonic notes in some oriental perfumes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced