Malolactic fermentation (MLF) can be described as the basic conversion process of malic acid to lactic acid by Oenococcus oeni bacteria. By choosing a specific strain, malolactic fermentation represents the last opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity and improve balance and structure of wine.
There are often risks associated with spontaneous MLF, this can include the production of off-characters like yogurt, rotten fruit or burnt matches. Spontaneous growth can even sometimes lead to the production of biogenic amines.
Want to learn how to choose the right ML bacteria strain? Download the full PDF below: