malolactic
- noun
- /ˌmæl.oʊˈlæt.ɪk/
- Specialized
- In many white wines, malolactic fermentation is intentional to enhance creaminess and reduce tartness.
- malolactic fermentation
Examples
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This wine is 100% Montepulciano, which underwent malolactic fermentation, then was aged for one year in oak casks.
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Rmy Charest tweeted that from the EWBC, people tweet, "I disagree with your view on malolactic fermentation."
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- Too much oak and secondary malolactic fermentation.
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It was fermented in stainless steel, where it also underwent malolactic fermentation followed by aging for seven months.
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Graff was fascinated by Burgundian methods, and he introduced to California the concepts of barrel fermentation and malolactic fermentation for white wines.
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You're in the midst of the vines, but instead of being stuck inside talking malolactic fermentation, you're outside at a table in the sun, plucking bottles out of ice and eating well.
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It is 65% old Hyde and 35% old Wente selections which underwent primary, malolactic, and 10 months aging in 30% new and 70% neutral French oak barrels.
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During the winemaking process, the juice underwent malolactic fermentation to soften the wine's acidity.
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The winemaker decided to allow the malolactic fermentation to proceed for a smoother finish in the final product.
Surface Forms
Morphology
Etymology
Malolactic comes from the parts malic ('apple') and lactic ('milk'). As a noun, malolactic is the process that turns sharp, 'apple-like' malic acid into softer, 'milk-like' lactic acid, so the wine becomes less acidic and creamier.
