practiceMalolactic fermentation
also: Malo · MLF · Secondary fermentation
A bacterial conversion, not a yeast one: lactic acid bacteria turn sharp malic acid into softer lactic acid and let off CO₂. Nearly every red pinot noir goes through it.
How it is done Cited
Usually after the alcoholic ferment, often in barrel over the winter, and in cold cellars it can wait until spring warms the room. It lowers total acidity, raises pH and can leave a buttery note from diacetyl.
Facts
| kind | ferment |
|---|---|
| region | The world |
| confidence | high · updated 2026-09-16 |
Its kin
practiceNeutral oakWhere it usually happens: in barrel, over a cold winter.and of this page it says: What happens inside these barrels, over winter.the vinePinot noirA high-acid grape, which is why the softening matters here.
Sources
- Malolactic fermentation · link
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.