Winemaking practices: Malolactic Fermentation

Malolactic fermentation is a process where harsh, crisp malic acids are converted to softer, creamier lactic acids. This can alter the feel of the wine, making it softer and adding a bit of texture to it. It can also alter the flavour slightly, by adding milk-based aromas, like cream, yoghurt or cheese. Most white wines will avoid “Malo” while most red wines will go through the whole process.