Malolactic fermentation (MLF) presents an intriguing aspect of winemaking that significantly contributes to the complexity and depth of certain wines. As someone deeply interested in wine, I find the way this fermentation process influences a wine’s taste and texture to be captivating. In this article, I aim to explore the world of malolactic fermentation in wine, examining its beginnings, effects on the flavor of the wine, and the types of wine that typically experience this transformative process.
What is Malolactic Fermentation?
Malolactic fermentation is a secondary fermentation that often takes place after the primary alcoholic fermentation. It is a process in which bacteria, usually of the lactic acid bacteria family, convert the sharp-tasting malic acid into softer-tasting lactic acid. This bacterial transformation results in a smoother and creamier mouthfeel, as well as a distinct flavor profile.
Many red wines, such as Cabernet Sauvignon and Merlot, naturally go through malolactic fermentation. However, some white wines, like Chardonnay and Viognier, can also undergo this transformation, particularly when the winemaker desires a richer and more buttery style.
The Influence of Malolactic Fermentation on Wine
The impact of malolactic fermentation on wine can be significant. By converting malic acid into lactic acid, the acidity of the wine decreases, resulting in a smoother and rounder mouthfeel. This process also introduces flavors of butter, cream, and sometimes even a hint of vanilla, adding complexity and depth to the wine.
It’s important to note that not all wines undergo malolactic fermentation. Some winemakers prefer to preserve the bright acidity of certain varietals, especially in cooler climate regions. In these cases, the wine will have a crisp and refreshing character, without the added creamy and buttery notes associated with MLF.
Popular Wine Styles that Undergo Malolactic Fermentation
One of the most well-known examples of a wine style that undergoes malolactic fermentation is Chardonnay. This versatile grape variety is known for its ability to produce wines ranging from crisp and unoaked to rich and buttery. When Chardonnay undergoes malolactic fermentation, it develops a smooth and creamy texture, with flavors of ripe apple, tropical fruit, and a touch of vanilla.
Another wine style that commonly undergoes malolactic fermentation is red Burgundy. This iconic French wine is made from Pinot Noir grapes, which naturally go through MLF. The process softens the wine’s acidity and adds earthy and savory notes, enhancing its complexity and ageability.
Conclusion
Malolactic fermentation is a fascinating aspect of winemaking that can dramatically influence the taste and texture of wine. Whether you prefer a crisp and refreshing style or a rich and buttery one, understanding the role of MLF can enhance your appreciation of wine. So next time you pour yourself a glass of Chardonnay or enjoy a bottle of red Burgundy, take a moment to savor the transformation that malolactic fermentation brings to your wine.
