10/29/08 Malolatic Fermentation

Welcome to Vine to Wine this is your host Linda Moran. A wine term that confuses many people is the term malolactic fermentation. On today's program we'll find out what malolactic fermentation refers to. Some wineries give a description of the wine on the back label and sometimes the words are a little technical and there isn't room to explain what the terms mean. Malolactic fermentation is one of those terms. Malic acid is a type of acid that's a component of wine. It's like that tangy crisp acidity that you experience in a granny smith apple. You may read a description of a wine that refers to the fact that the wine or a portion of the wine's blend has gone through malolactic fermentation. This process occurs naturally in red wine, but it is most often introduced to white wine by the winemaker. It is a process in which a bacteria; one in the lactobacillus family, is introduced into the wine. The effect is that the sharper crisper acids are converted to softer smoother acids. This is usually a good thing when done in moderation. If it is overdone the wine may become too soft and loose its nice bright acidity. Acidity which is really necessary to a well balanced wine. If it is overdone you may hear wine critics refer to it as too soft or flabby. So now when you see this term you will know that the wine is going to have a bit softer level of acid and probably a bit creamier texture. And if that sounds good to you at the time - then buy it. Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.