Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation often occurs shortly after the end of the primary fermentation but can sometimes run concurrently with it. The process...
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http://en.wikipedia.org/wiki/Malolactic_fermentation
(from the article `wine`) Enologists have known for some time that young wines frequently have a secondary evolution of carbon dioxide, occurring sometime after the completion ...
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The conversion of the tart, sharp malic acid into the softer, less harsh lactic acid by lactic acid bacteria, which takes place after alcoholic fermentation. An important winemaking decision in the production of white wines is whether to allow this to take place, and if so, to what degree. A Chardonnay that has had full malolactic fermentation (kno...
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Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.
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Fermentation which follows on from alcoholic fermentation and during which the malic acid is transformed into lactic acid. The wine is therefore less acidic and softens. It is chiefly favorable to red wines.
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A bacterial fermentation which sometimes occurs in new wines after the primary yeast fermentation. Malolactic, or secondary fermentation changes natural malic acid into lactic acid and CO2.
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Somewhat of a misnomer as this is not actually a fermentation, but a bacterial reaction that converts harsher malic acid into creamier lactic acid.
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The process where hard, malic acids which are natural in a wine are transformed into softer, lactic acids.
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http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/
a secondary fermentation in which lactic acid bacterias are added to wines so that tart-tasting malic acids convert into softer lactic ones. Wines described as ;buttery; or ;creamy; have gone through ;malo;.
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A secondary FERMENTATION that is biological, in which harsh malic acid is converted into softer lactic acid.
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A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid.
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http://www.wineonline.ie/library/glossary.htm
Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.
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https://en.wikipedia.org/wiki/Glossary_of_wine_terms
A natural secondary fermentation that occurs in most wine to convert the sharper malic acid into softer lactic acid and carbon dioxide. This process adds complexity and character to most wines.
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MLF for short, this is a bacterial fermentation which can occur after yeast fermentation winds down or finishes. The bacterium Bacillus gracile converts malic acid into lactic acid and carbon dioxide. Lactic acid is much less harsh than malic and thereby softens and smooths the wine, but the wine also is endowed with a cleaner, fresher taste. In ad...
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https://www.encyclo.co.uk/local/22309
A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, reducing the wine's total acidity.
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https://www.encyclo.co.uk/local/22312
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