MALOLACTIC Meaning and
Definition
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Malolactic is an adjective used in reference to a type of secondary fermentation that occurs in winemaking. This process, also known as malolactic fermentation or MLF, involves the conversion of malic acid into lactic acid in wine. Malolactic fermentation is primarily associated with red wines, although it can also occur in some white wines.
Malic acid is a tart and sharp organic acid naturally found in grapes. It contributes to the acidic taste in young wines and is responsible for their crispness. However, during malolactic fermentation, bacteria, primarily of the Oenococcus and Lactobacillus species, convert malic acid into lactic acid. Unlike malic acid, lactic acid has a smoother and creamier taste, imparting a softer mouthfeel to wines, reducing their acidity, and enhancing their richness and complexity.
Winemakers often choose to promote or prevent malolactic fermentation depending on their desired flavor profile and style of wine. For example, in Chardonnay production, some winemakers prefer to induce malolactic fermentation to create a buttery and creamy texture, whereas others may prefer to avoid it to maintain the wine's crisp and fruity character.
Overall, malolactic is an important process in winemaking that impacts the taste, mouthfeel, and overall quality of wines, and winemakers carefully manage this fermentation to achieve the desired flavor balance in their products.
Common Misspellings for MALOLACTIC
- nalolactic
- kalolactic
- jalolactic
- mzlolactic
- mslolactic
- mwlolactic
- mqlolactic
- makolactic
- mapolactic
- maoolactic
- malilactic
- malklactic
- malllactic
- malplactic
- mal0lactic
- mal9lactic
- malokactic
- malopactic
- malooactic
- malolzctic
Etymology of MALOLACTIC
The word "malolactic" comes from the combination of two Latin words: "malus" meaning "bad" and "lacticus" meaning "milk-like" or "of milk". In the context of winemaking, "malolactic" refers to a secondary fermentation process in which malic acid, which is found in grapes, is converted into lactic acid, giving the wine a smoother, creamier taste. So, the term "malolactic" essentially describes the transformation of "bad" (malus) malic acid into "milk-like" (lacticus) lactic acid.
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