Examples

• A winemaker deciding to induce malolactic fermentation in a barrel of Chardonnay to reduce its acidity and add buttery flavors.
• A red wine like Pinot Noir undergoing malolactic fermentation to soften its mouthfeel and integrate its flavors.
• A winemaker choosing to prevent malolactic fermentation in a crisp white wine like Sauvignon Blanc to maintain its acidity.

Etymology

The term 'malolactic fermentation' is derived from the Latin words 'malum,' meaning apple (referring to malic acid), and 'lactis,' meaning milk (referring to lactic acid). The term 'fermentation' comes from the Latin 'fermentare,' meaning to cause to rise or boil, which describes the bubbling action during the process.

Usage Notes

Malolactic fermentation is often used to describe the process of reducing acidity and increasing the complexity and smoothness of a wine, commonly discussed in the context of wine production for red wines and some white wines like Chardonnay.