If primary aromas are nature’s gift and fermentation is the alchemy, Malolactic Fermentation (MLF) is the “polishing” stage. It is technically a bacterial conversion, not a true fermentation, and it’s the secret behind why some wines feel sharp like a green apple, while others feel smooth like velvet.
From Tart Apples to Smooth Butter.
Here’s the thing: MLF is all about achieving that perfect balance of stability and texture! Those little lactic acid bacteria (yes, Oenococcus oeni, we’re looking at you!) work their magic by transforming the sharp, zesty Malic Acid into a dreamy, soft Lactic Acid. This fun little dance naturally tames the acidity of the wine and boosts its pH, making it a must for most reds and some whites like Chardonnay that deserve a little pampering.
The Buttery Star: The superstar of this stage is Diacetyl! When it’s hanging out at lower levels, it sprinkles a rich “buttery” or “hazelnut” vibe into the mix. But watch out! Go too far, and the wine might start smelling like a movie theater popcorn party!
Aromatic Adventures: But wait, there’s more! MLF doesn’t just stop at butter; it can jazz up fruity aromas in certain varieties, like Moschofilero, making those flavors pop while giving a velvety touch to the “mouthfeel”. Cheers to that!
The Winemaker’s Fun Trick: Co-Inoculation
Old school winemakers would twiddle their thumbs waiting for fermentation to call it quits before kicking off malolactic fermentation (MLF). Well, times have changed! Now, they’re all about Co-Inoculation—sprinkling in those bacteria right after the yeast kicks off its party. By getting MLF rolling early, winemakers zoom through the process, dodging spoilage and keeping that delightful, fresh fruit zing. Plus, it helps to zap those pesky Acetaldehyde levels that can give wine that “oops, I smell like a bruised apple” vibe.
