Wine Analysis

MaloLactic Fermentation (MLF)

• During malolactic fermentation (MLF), Lactic Acid Bacteria (LAB) convert one of the grape acids, malic acid, to the softer tasting, lactic acid.
  
  
• During MLF (malolactic fermentation) carbon dioxide (CO₂) is liberated.
  
  Hence the name malolactic fermentation. (MLF)
  
  
• Apart from a reduction in the wine's total acidity, the formation of new compounds alter the sensory aspects of the wine in both a positive and/or negative manner depending on the species and conditions involved and the concentration of compounds formed.