Lactic Acid Bacteria
/ˈlæk.tɪk ˈæs.ɪd bækˈtɪə.ri.ə/
Lactic Acid Bacteria are a group of bacteria that convert sugars into lactic acid during fermentation. In wine, they are primarily responsible for malolactic fermentation, which converts tart malic acid into softer lactic acid, reducing acidity and adding complexity to the wine.
Examples
- In a Chardonnay, winemakers might encourage malolactic fermentation by Lactic Acid Bacteria to achieve a buttery, creamy texture.
- In a red wine like Cabernet Sauvignon, malolactic fermentation can soften the wine and integrate flavors.
- Some winemakers use selected strains of Lactic Acid Bacteria to control the fermentation process and ensure consistent results.
Etymology
The term 'Lactic Acid Bacteria' derives from the Latin 'lactis', meaning milk, due to their initial discovery in milk fermentation. It has been used in the context of wine since the recognition of malolactic fermentation in the late 19th century.
Usage Notes
Winemakers may choose to encourage or inhibit malolactic fermentation by Lactic Acid Bacteria depending on the desired style of the wine. Managing these bacteria is crucial for the final taste and stability of the wine.