Winemaking techniques: Malolactic fermentation – Discover the Best Wines

The malolactic fermentation  is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the taste and aromatic profile of many wines, helping to make them more soft, complex and suited to long ageing.

What is Malolactic Fermentation?

Malolactic fermentation, often shortened to MLF, is a biological process that takes place after alcoholic fermentation. At this stage, the lactic bacteria (mainly Oenococcus oeni) transform themalic acid present in the wine in lactic acid e carbon dioxide.
  • Malic acid: It gives the wine a sensation of acidity firm, similar to that of green apple.
  • Lactic acid: It is more soft and round, similar to the one found in yoghurt.
When malolactic fermentation takes place, all the malic acid is converted into lactic acid, considerably reducing the perception of acidity and increasing the softness of the wine.

Why Is Malolactic Fermentation Used?

Malolactic fermentation is chosen by winemakers for several reasons, each of which helps to improve the quality and the longevity of the final product.

1. Reducing Acidity

The change from malic acid to lactic acid makes the wine less aggressive, reducing the sensation of acidity. This is particularly useful for wines made in cool climates, where acidity can naturally be high.

2. Greater Softness and Structure

The transformation of the acids gives the wine greater roundness and a texture that is more velvety, improving the overall structure.

3. Microbiological Stability

Completing malolactic fermentation reduces the risk of unwanted fermentations in the bottle, improving the stability of the wine over time.

4. Aromatic Complexity

During this process new aromatic compounds develop, such as notes of butter, hazelnut, bread crust and light shades of lactic. These aromas enrich the flavour profile of the wine.

5. Preparation for Long Ageing

Wines that have undergone malolactic fermentation are better suited to long ageing on the lees, developing complexity and depth over time.

When Is Malolactic Fermentation Used?

The decision to start malolactic fermentation depends on the type of wine you want to obtain.

Sparkling Wines (Metodo Classico and Champagne)

In the case of the Champagne and of the metodo classico sparkling wines, malolactic fermentation is often used to soften the acidity and prepare the wine for long ageing on the lees.
  • It helps create bubbles that are more creamy.
  • It develops evolved aromas of brioche, hazelnut e honey.

White Wines

In structured white wines (such as Chardonnay, Fiano, Marsanne), malolactic fermentation is chosen to obtain a texture that is more soft and aromas that are more complex.
  • Notes of butter, vanilla e hazelnut develop in wines aged in oak.
  • Helps to balance wines from cool climates by softening their marked acidity.

Red Wines

For red wines, malolactic fermentation is almost always carried out to soften the tannins and to obtain wines that are more harmonious.
  • It gives greater roundness e body.
  • It favours stability during long ageing.

The Malolactic Fermentation Process

The process happens naturally or is induced by the producer, generally after alcoholic fermentation.
  1. Temperature Control: Malolactic fermentation requires temperatures of between 18°C and 22°C.
  2. Lactic Bacteria Inoculation: If necessary, selected lactic bacteria are added to guarantee a quick, controlled start.
  3. Duration: It can last from a few weeks to several months, depending on cellar conditions.
  4. Oxygen Control: The process takes place in a protected environment to avoid unwanted oxidation.

Advantages and Disadvantages of Malolactic Fermentation

Advantages

  • Reduction in acidity, making the wine softer.
  • Greater microbiological stability.
  • Increase in aromatic complexity.
  • Optimal preparation for long ageing.

Disadvantages

  • Possible loss of freshness in some wines.
  • Reduction in varietal aromatic intensity in delicate wines.
  • Requires strict controls to avoid microbiological faults.

Famous Wines with Malolactic Fermentation

  • Champagne Blanc de Noirs: Where Pinot Noir undergoes malolactic fermentation to gain softness and structure.
  • Burgundy Chardonnay: Put through malolactic fermentation to develop notes of butter e hazelnut.
  • Metodo Classico sparkling wines: In Franciacorta and Trento DOC, to enhance creaminess.

Malolactic fermentation: My personal podium

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    Chardonnay 'Lafoa' 2022 - Colterenzio

    Chardonnay 'Lafoa' 2022 - Colterenzio

    • Type: Vino Bianco
    • Region: Cornaiano e Appiano, Italy, Trentino-Alto Adige
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  • 2
    Clos Romans 2016 - Thierry Germain - Domaine des Roches Neuves

    Clos Romans 2016 - Thierry Germain - Domaine des Roches Neuves

    • Type: Vino Bianco
    • Region: France, Loire, Saumur
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  • 3
    Mineral 2016 Blanc de Blancs Grand Cru 2016 - Agrapart Pascal

    Mineral 2016 Blanc de Blancs Grand Cru 2016 - Agrapart Pascal

    • Type: Sparkling wine or Champagne
    • Region: Champagne, Côte des Blancs, France
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