Malolactic Fermentation
In Wine making, the malolactic fermentation is the transformation of the Malic acid into Lactic acid via Bactérie S anaerobes called lactic bacteria such as for example Oenococcus oeni. Resulting in a reduction in the Acidity, it allows a stabilization and an easing of the Vin, particularly required for the wine making in red.
Malolactic fermentation generally intervenes after the alcoholic fermentation and causes a release of Carbonic gas with a light increase in the volatile Acidity of the wine.
Often called " malo" by the expert, this fermentation generally brings lacteous/buttered flavors.
In certain cases, especially if the wine is stabilized too early after end of fermentation, of the flavors of diacétyl (rancid butter), obviously nonrequired, can persist.
The corresponding chemical equation is the following one (transformation of the malic acid into lactic acid):
External bonds
http://www.icv.fr/kiosque/Bibliotheque/Enologie/fml/fml.htm
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