A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid.

A secondary fermentation in which malic acid (tastes vaguely of tart apples) is converted into lactic acid (buttery taste). Can be natural or artificially encouraged by adding certain bacteria. A common practice in Burgundy.

Also known as "ML" or "Secondary Fermentation". A process by which the malic acid (as in apples) in wine is converted to lactic acid (as in the acid found in dairy products). This softens the acid, making the wine smoother and creamier.

A type of fermentation sometimes carried out after the primary fermentation to soften an overly acidic wine. Lactic bacteria convert strong-tasting malic acid into the milder lactic acid and carbon dioxide. Unwanted malolactic fermentation can occasionally occur in bottle resulting in slight carbonation or spoilage.

A secondary fermentation in which the more tart malic acid is converted into softer lactic acid and carbon dioxide. Malolactic fermentation, which generally follows the alcoholic fermentation, is nearly always carried out in red wines. Some producers of white wines encourage malolactic fermentation, while others, especially those in hot regions that produce grapes with low levels of acidity, avoid it in order to retain the wine's freshness.

It is the secondary and usually subsequent to the primary alcoholic fermentation.Malolactic fermentation converts harsh malic acids into gentler lactic acids. Resulting in a smoother, softer wine with more complexity.

Secondary fermentation that transforms malic acid (a harsh acid) to lactic acid (a milder form of acid found in milk). This will make the wine smoother.

A winemakers problem, don't worry about it.

A second fermentation that can be induced by a winemaker that changes the malic acid in a wine into lactic acid. The process softens the sharpness of a wine and can impart a 'buttery' aroma to some wines (especially Chardonnay). Most red wines undergo malolactic fermentation. This fermentation can also start unexpectedly in a winery that re-uses a vat or barrel that has previously had malolactic fermentation take place in it.

A secondary fermentation that converts malic acid into softer lactic acid. Adds complexity to chardonnay and smoothness to reds such as cabernet sauvignon and merlot.

The conversion of malic acid into lactic acid by lactic acid bacteria. It is a secondary fermentation that occurs in all red wines and some Chardonnays. It has the effect of softening acidity (lactic acid is softer than malic) and when used in Chardonnay it gives the wine a buttery texture.

a secondary fermentation that converts the harsh malic acid into the softer lactic acid. This process adds complexity to white wines such as Chardonnay and softens red wines such as Cabernet Sauvignon and Merlot.

Secondary fermentation that occurs in the barrel - outcome is a thicker mouth feel (more buttery than acidic)

A natural secondary fermentation that occurs in most wine to convert the sharper malic acid into softer lactic acid and carbon dioxide. This process adds complexity and character to most wines.

A secondary fermentation that occurs in most wines and converts malic acid into softer lactic acid and carbon dioxide, which reduces the wine's acidity. MLF can soften red wines (like Cabernet or Merlot), and adds complexity to hearty whites (such as Chardonnay).

increasingly common second fermentation in which harsh malic acid is converted to softer, lactic (milky) acid making the resulting wine is more supple.

a process wherein bacteria convert the malic acid of grapes into lactic acid. This has the effect of softening the wine a bit, and can lead to a milky or even buttery taste in white wines. White wines sometimes go through it; all red wines do. (paraphrased from The Wine Bible)

Secondary fermentation whereby harsh malic acid is converted into mild lactic acid, which generally occurs after alcoholic fermentation and provides stability

secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the “buttery” flavor often found in white wines such as Chardonnay.

Often referred to as "malo" or "ML," this is a secondary fermentation that often happens spontaneously, but is sometimes induced by a yeast culture. Malic acid is one of the two main acids in wine (the other is tartaric) and is unaffected by the primary fermentation process. Malic acid tends to be harsh, and malolactic fermentation turns Malic acid into softer Lactic acid. ML fermentation softens wines and can provide added complexity. ML is frequently desirable in both red and white wines, but may be suppressed in either in order to keep a certain level of acidity. The decision on how to handle ML is made by the winemaker depending on the chemical composition of the grapes and the style of wine he or she wishes to make.

A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity. Adds complexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot.

A secondary FERMENTATION that is biological, in which harsh malic acid is converted into softer lactic acid.

Malolactic fermentation is a desirable secondary fermentation encouraged in reds and to a smaller degree in white wines. The fermentation process converts malic acid, found in green apples, to lactic acid, found in milk. The result is a softer wine with added complexity. All Vasse Felix reds, the Vasse Felix Chardonnay amd the Semillon all undergo whole or partial malolactic fermentation.

The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, this acid conversion yields wines with increased complexity and softer acidity.

The process that takes place after alcoholic fermentation, whereby malic (apple) acid is converted into softer lactic (milk) acid.

Conversion of the assertive malic acid in a wine to the softer lactic acid. Done with Chardonnay to soften the wine.

Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.

A secondary fermentation that may occur either during primary fermentation or after primary fermentation is completed. This is the conversion of tart malic acid into softer lactic acid. This process can be induced or occur naturally.

This refers to a secondary fermentation which converts the malic acid in a wine to softer lactic acid, and thereby reduces the total acidity of the wine. This softens and adds complexity to most red wines, and contributes to the buttery richness of white wines such as Chardonnay. Not all wines go through malolactic fermentation.

This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or 'malo') depends on the style of wine he/she aims to make. Most red wines, and some whites depending on the style, undergo malolactic fermentation.

secondary fermentation in which harsher malic acids (like those found in green apples) are converted to softer lactic acids (like milk) thus softening the perception of acid in the wine. It is caused by bacteria called lactobacillus feeding on the malic acids and can occur either during or after the primary fermentation.

A chemical process known as a wine's "secondary fermentation" that takes place after the primary fermentation, generally with the advent of Spring's warmer weather. It can soften a wine's acidity and add flavor complexity which in white wines is often perceived as a buttery richness. This secondary fermentation converts malic acid to lactic acid. Not all wines undergo malolactic fermentation, but those that do acquire this softer, more buttery quality. Also called MALO, for short.

(Food & Wine) Secondary fermentation that transforms malic acid, a harsh acid also found in apples, to lactic acid, a milder acid that is also found in milk. This will make the wine softer with a smooth creamy finish.

The conversion by bacteria of hard-tasting malic acid to softer-tasting lactic acid usually after the alcoholic fermentation has taken place. Happens in all red wines and some whites, most notably barrel-matured Chardonnay.

A secondary fermentation that converts most of the malic acid in wine to lactic acid. Lactic acid is the principal acid found in dairy products, contributing a "creamy" texture to the wine.

Transformation of the malic acid in lactic acid. Visit " Winemaking".

The conversion of malic acid (green apple) to the lactic acid (milk acid) by special bacteria. This fermentation process is a tool selected by the wine maker to reduce acidity and soften the wine. Depending on the strain of bacteria used, flavors and aromas of the wine can also be changed. Use of malolactic fermentation is something that the wine maker determines on a per-lot basis. Vintage variances and variations from terroir will determine whether malolactic fermentation is utilized and which culture is used.

Fermentation which follows on from alcoholic fermentation and during which the malic acid is transformed into lactic acid. The wine is therefore less acidic and softens. It is chiefly favorable to red wines.

Secondary fermentation occurring in most wines. A natural process which converts malic acid into softer lactic acid and carbon dioxide. This reduces the wine's total acidity, can add complexity and soften some wines.

The bacterial transformation of the sharper apple-type malic acid to the softer milk-type lactic acid. It helps a wine gain compexity and softer acidity. Can be referred to as “malo” or “secondary fermenation”.

the conversion of malic acid to the softer lactic acid. By the way this is not the same strain that you find in milk (that is why those with lactose intolerance can still drink wine – you lucky people you).

Malolactic conversion is a process of a change in wine where tart malic acid is converted to softer-tasting lactic acid.