Tasting Malolactic fermentation white wine

We're about to jump into the exciting world of winemaking, specifically into a special step called malolactic fermentation. That might sound like a mouthful, but don't worry; we will simplify it. This guide will cover everything you need to know about this process, all in easy-to-understand language.

So, if you've ever wondered what makes your wine taste just right, keep reading! You'll learn how winemakers turn sour into smooth and the tricks that give your favorite wines their signature taste.

Transforming Tartness: How Malolactic Fermentation Works in Winemaking

Let's unravel malolactic fermentation, often shortened to MLF. It's a special step in making wine. It takes the sharp-tasting malic acid, naturally found in grape juice (the stuff we turn into wine), and changes it into a softer lactic acid. This process usually happens after the first wine-making stage but can sometimes happen simultaneously.

What makes this possible? A friendly bacteria, often called “Oenococcus Oeni”, loves to munch on malic acid and turn it into lactic acid. This swap changes the wine. It makes the wine less tart and a bit softer, making it taste even better. It also releases some carbon dioxide, the gas that gives soda its fizz, and can make a compound called diacetyl, which gives the wine a buttery or creamy smell.

The Magic of Malolactic Fermentation: From Sour Grapes to Smooth Wine

Almost all red wines and some white wines, like Chardonnay and Viognier, go through this malolactic fermentation. While the wine goes through this process, it can look cloudy because of all the busy bacteria, and it may smell a bit like buttered popcorn (that's the diacetyl at work!).

Now, there can be some problems if malolactic fermentation starts when it's not supposed to, like in the wine bottle when you've bought it and it's sitting in your home. This is usually considered a mistake, as the wine might look like it's still changing because of the carbon dioxide being made. And if malolactic fermentation happens when it's not wanted, like in wines that are supposed to be really sharp and fruity (like Riesling), it can change the wine's taste in ways that aren't desired.

In a nutshell, malolactic fermentation is a balancing act in the art of winemaking, transforming wines from tart to terrific, and mastering it is key to bringing out the best in each bottle!

Tasting the Transformation: The Impact of Malolactic Fermentation

How does malolactic fermentation (let's call it MLF for short) change how your wine tastes?

Here are a few ways:

Lowering the sourness: MLF changes the tart malic acid into a softer, creamier lactic acid. This switch means the wine isn't as sour or sharp in taste.

Making it more complex: The MLF process can add more layers to the flavor and smell of the wine. This means your wine becomes more interesting and enjoyable to drink.

Making it smoother to taste: MLF can make the wine feel smoother, fuller, and rounder when you taste it. This is often called the wine's mouthfeel.

Adding a buttery smell: The friendly MLF bacteria release diacetyl. This compound gives the wine a buttery or creamy smell.

Long-lasting flavors: MLF helps the flavor of the wine to stay with you longer after you've tasted it. This means you can savor the taste more, making the wine feel softer and richer.

Not All Wines Play the MLF Game: Why Some Skip the Process

Now, not all wines go through malolactic fermentation (MLF). Remember, it's like a makeover - not everyone needs or wants one! White wines like Pinot Grigio, Vermentino, and Sauvignon Blanc often skip this step. But why?

Think about a cold glass of lemonade on a hot day. It's sharp, it's crisp, and it's really refreshing. Some white wines want to keep that same crisp and refreshing taste. They're like the lemonade of the wine world. Doing MLF would make them softer and creamier, and they might lose that crispness. That's why these wines often choose to skip the MLF step.

And what about red wines? They're a bit different. Like a hearty soup, red wines are usually more robust than lemonade. They have stronger flavors that the MLF process can soften and enrich. That's why almost all red wines go through MLF - it helps them become smoother and more enjoyable to drink. So, just like a makeover might be great for some and not for others, MLF is a choice that depends on the kind of wine we're trying to create!

The pH Puzzle: MLF's Role in Winemaking

Let's put pH into our wine store. pH is like a thermometer for acidity. Low numbers mean more acidic, high numbers mean less acidic, and 7 is neutral.

Now, how does MLF play with this acidity meter? Here's how:

Toning Down the Tart: MLF takes the harsh, sour malic acid and turns it into the milder lactic acid. This reduces the overall acidity in the wine, making it less sour.

Up Goes the pH: MLF also nudges the pH a bit higher while making this swap. This makes the wine less acidic.

A Smoother Sip: Less acidity and higher pH equals a smoother, fuller taste, taking your wine from a lemony zing to a creamy sip.

A Flavorful Change: Along with making your wine smoother, these changes in acidity and pH can enhance the taste, adding a buttery note to your wine.

But remember, the change in acidity and pH can differ from wine to wine. Factors like grape type, weather, and winemaker's choices can influence how much the acidity and pH change during MLF. Every bottle of wine has its own story, with MLF playing a key role.

The MLF Map: Which Wines Say Yes to Malolactic Fermentation

Malolactic fermentation (MLF) plays a major role in the grand adventure of winemaking. But not all wines take this path. Most red wines embrace MLF to become smoother and richer. However, it's a different story in the world of white wines. Some white wines say 'yes' to MLF, while others stay crisp and fresh.

Let's take a peek at this comparison chart:

White Wines that Often Undergo MLF

Chardonnay
Viognier
Marsanne
Roussanne

White Wines that Usually Skip MLF

Sauvignon Blanc
Pinot Grigio (or Pinot Gris)
Vermentino
Riesling

Remember, this isn't a strict rulebook. A winemaker may choose to guide a wine through MLF based on their taste preferences and the specific characteristics they want in their wine. It's part of the art and science of winemaking, and one of the many ways each bottle of wine becomes a unique treat for our senses. So, next time you sip your favorite wine, take a moment to appreciate the journey it took through the process of fermentation to reach your glass!

Wrapping Up: The Story of MLF

So, we've learned a lot about malolactic fermentation, or MLF. In simple terms, MLF is a process that changes wine. It makes it feel smoother and less sour.

Most red wines and some white wines, like Chardonnay and Viognier, go through MLF. But other white wines, like Sauvignon Blanc and Pinot Grigio, skip MLF to keep their fresh and sharp taste.

Each wine is different, and that's part of the fun. To learn more about Chardonnay and its journey through MLF, read our blog: "Chardonnay and Malolactic Relationship"”

It's a great next step in your wine-learning journey!

Your Ultimate Guide to Malolactic Fermentation in Winemaking