The malolactic fermentation is a crucial biological process in winemaking that is responsible for imparting distinctive characteristics to wines. It occurs naturally or can be induced by adding specific bacteria, and it is essential for the development of aromas, flavors, and textures that make each wine unique.
At Excellent Cork, we are manufacturers of synthetic corks, and we understand this process. In this article, we explain how it contributes its special touch to each wine.
What is malolactic fermentation?
The malolactic fermentation of wine takes place during the winemaking process and plays a crucial role in the final quality and character of each wine. During this transformation, the malic acids present in the wine are converted into lactic acid and carbon dioxide, thanks to the action of certain strains of lactic bacteria.
This chemical change is responsible for softening the acidity of the wine, adding a rounder and more pleasant texture to the palate. Additionally, it adds aromatic and gustatory complexity, with subtle notes and unique characteristics that distinguish each wine. It is an essential step in achieving well-balanced and high-quality wines.
Impact of malolactic fermentation on wine quality
The impact of malolactic fermentation on wine is significant, as it can modify the quality and character of each one. The transformation of acids significantly reduces acidity and allows fruit flavors and barrel-aging notes to stand out more prominently.
Additionally, it can improve the stability of wines by reducing the possibility of unwanted secondary fermentations in the bottle. This results in more consistent wines, with greater longevity and a more complete expression of their terroir.
Malolactic fermentation in different types of wine
Each wine matures and ages differently, which is why malolactic fermentation affects each one differently.
Let’s explore these differences in detail:
Red
In red wines, this biological process transforms the astringent malic acidity into lactic acid, softening the tannins and improving its texture. The result is a wine that is smoother and rounder on the palate, with well-integrated structure and a silky mouthfeel. Additionally, it enhances fruit flavors and can add hints of spices and complexity.
White
It adds a new dimension of flavor and texture. By converting malic acid into lactic acid, the wine gains greater smoothness and roundness on the palate. Whites subjected to this process usually exhibit a creamy and rich texture, with buttery, creamy, and nutty aromas and flavors. This complements fruit and floral flavors, providing a richer and more complex tasting experience.
Rosé
In rosé wines, malolactic fermentation can add an additional layer of smoothness and roundness. This results in a wine with a silkier texture and a more complex aromatic profile. Rosés subjected to this process may exhibit notes of ripe red fruits, such as strawberries and raspberries, along with subtle hints of spices and herbs. This combination of flavors and aromas results in a vibrant and balanced wine, perfect for enjoying on any occasion.
Sparkling
In the case of sparkling wines, such as cava or frizzantes, it contributes to their unique and distinctive character. By softening acidity and adding a creamy texture, this process complements the fruity notes of citrus and green apple typical of these wines. Additionally, it can impart nuances of toasted bread, nuts, and brioche, adding extra complexity and elegance to the sparkling tasting experience.
Frequently asked questions about wine fermentation
Regarding this topic, two major questions arise; how long does malolactic fermentation last, and how is it done?
Here we answer both:
How long does wine fermentation last?
- The duration can vary depending on various factors, such as temperature, the type of wine, and cellar conditions. In general, this process usually takes several weeks, although in some cases, it can extend to several months. It is important to carefully monitor the fermentation’s progress to achieve the desired results in terms of flavor and texture.
How is wine fermentation done?
- It occurs naturally in many wines, especially reds and some whites. However, it can also be induced in a controlled manner in the cellar. For this, specific lactic bacteria are added to the must or already fermented wine, which consume the malic acid and convert it into lactic acid, thus softening the wine’s acidity and developing new flavors and aromas.
Now you know one of the factors that contribute to achieving the specific flavor, texture, and aroma of each wine.
Now, we recommend opening a good bottle and enjoying the wonderful creation in which this fascinating process actively contributes.
Frequently asked questions about fermentation
1. What is malolactic fermentation?
Malolactic fermentation is a natural process that occurs during winemaking, after alcoholic fermentation. In this process, lactic bacteria transform malic acid (which imparts sourness) into lactic acid (which has a milder taste), altering the acidity and sensory profile of the wine.
2. In what types of wine does malolactic fermentation occur?
Malolactic fermentation is most common in red wines, but it can also occur in some white and rosé wines. Generally, it does not occur in sparkling wines.
3. What are the benefits of malolactic fermentation?
- Softens acidity: Lactic acid is less acidic than malic acid, so malolactic fermentation can make the wine smoother and more pleasant on the palate.
- Adds complexity: Malolactic fermentation can bring new flavors and aromas to the wine, such as notes of ripe fruits, spices, butter, or cream.
- Improves texture: Lactic acid can give the wine a rounder and creamier texture.
- Increases stability: Malolactic fermentation can help prevent unwanted refermentation in the bottle.
4. How is malolactic fermentation controlled?
Malolactic fermentation can occur naturally or be induced by the winemaker through the addition of selected lactic bacteria. The winemaker controls temperature and other factors to ensure that fermentation proceeds correctly.
5. How long does malolactic fermentation last?
The duration of malolactic fermentation can vary from a few days to several weeks, depending on temperature, the type of wine, and the strains of lactic bacteria used.
6. Do all wines need to go through malolactic fermentation?
No. The decision to perform malolactic fermentation is up to the winemaker and depends on the style of wine they want to create. Some wines benefit from malolactic fermentation, while others do not.
7. How can I tell if a wine has undergone malolactic fermentation?
In general, wines that have undergone malolactic fermentation tend to have softer acidity, a creamier texture, and a more complex aromatic profile than wines that have not. However, there is no sure way to tell just by tasting the wine.
8. Is malolactic fermentation good or bad?
There is no simple answer to this question. Malolactic fermentation can have both positive and negative effects on the wine. It depends on the style of wine the winemaker wants to create and personal consumer preferences.
9. Is there any way to avoid malolactic fermentation?
Yes. The winemaker can control temperature and other factors to prevent malolactic fermentation from starting. They can also use techniques such as filtration or pasteurization to remove lactic bacteria from the wine.
10. What wines should I look for if I like malolactic fermentation?
In general, red wines tend to have more complete malolactic fermentation than white or rosé wines. Some types of wine known for their well-executed malolactic fermentation include:
- Pinot Noir: This red wine often has soft acidity and a creamy texture, thanks to malolactic fermentation.
- Chardonnay: Some white Chardonnay wines undergo malolactic fermentation, giving them a more buttery and complex flavor.
- Rioja: Most Rioja red wines undergo malolactic fermentation, giving them a smooth texture and rich flavor.
