What is Malolactic Fermentation (MLF)?
In basic terms, it takes the edge off a wine’s acidity by converting the SHARPER malic acid into a SOFTER lactic acid -hence the name, MALOLACTIC.
It’s role in WINE-MAKING is to:
- REDUCE wine acidity
- STABILISE the wine through removal of a potential carbon source
- PRODUCE aroma and flavour changes
MALIC ACID is found in many fruits, including grapes. It’s often compared to the flavour of green apples.
LACTIC ACID is commonly found in dairy products and has a rich, buttery flavour – it balances the malic acid and prevents undesirable flavours from occurring in the wine.
It’s role in WINE-DRINKING is:
- It adds TEXTURE and mouthfeel. Your wine will feel softer and fuller – and less acidic;
- It produces a richer AROMA and FLAVOUR. In white wine, it can create a nutty, buttery and toasty aroma and flavour. In red wine, the flavours and aromas of spice, smoke and chocolate are lifted.
SWAT stocks LACTOENOS® B7 DIRECT, which allows a quick start of the Malolactic Fermentation – and does all the hard work for you! It is one of the most robust strains of bacteria on the market.
We also stock Laffort’s Maloboost, which promotes the growth of lactic acid, which is great for wines that have had a sluggish alcoholic fermentation and allows for faster MLF.
Have a look at our range of products by clicking HERE
