Winemaking Technique
Malolactic Fermentation
Secondary Fermentation
Malolactic fermentation converts sharp malic acid into softer lactic acid via bacteria, rounding acidity and adding creamy, dairy-like notes. It is standard for many Chardonnays and most red wines, but often blocked for crisp aromatic whites.
Also known as: MLF, Malo, Secondary fermentation
Purpose
Soften acidity and add textural richness through bacterial conversion of malic to lactic acid.
Process stage
Post-fermentation
How it works
- Full-bodied whites
- Most red wines
- Some sparkling bases
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
MLF is why some Chardonnays taste buttery — it's a bacterial process, not yeast fermentation.
FAQ
- Does every wine go through malolactic fermentation?
- No — many Sauvignon Blanc, Riesling, and sparkling wines block MLF to preserve bright acidity.
Related ontology entities
- Chardonnay Wine Style
- Cabernet Sauvignon Wine Style
- Pinot Noir Wine Style
- Syrah / Shiraz Wine Style
- Burgundy Wine Region
- Napa Valley Wine Region
- Bordeaux Wine Region
- Rhône Valley Wine Region
- Buttery Descriptor
- Creamy Descriptor
- Earthy Descriptor
- Chardonnay Grape Variety
- Cabernet Sauvignon Grape Variety
- Pinot Noir Grape Variety
- Cool Serving
- Cellar Temperature Serving