Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in...

commonly takes place after the alcoholic fermentation of red wines. This is usually referred to as malolactic fermentation (MLF), in which malic acid, naturally...

through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the...

winemaker is trying to produce, malolactic fermentation may take place at the very same time as the yeast fermentation. Alternatively, some strains of...

used in malolactic fermentation. Assimilable nitrogen is an essential nutrient needed by wine yeast in order to fully complete fermentation with a minimum...

the secondary fermentation process can also usher in the use of malolactic fermentation (or MLF) where the hard, green apple-like malic acid is converted...

such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel...

sweeter substances such as apple or grape juice. Additionally, malolactic fermentation of sea buckthorn juice reduces sourness, enhancing its sensory...

by starting the malolactic fermentation. After the malolactic fermentation, yeast cells are used to start the alcoholic fermentation process in grapes...

aspartic acid and glutamic acid. After initial fermentation, many perries go through malolactic fermentation. On average, compared to apples, pears have...

years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle. In winemaking, this is usually considered...

control of malolactic fermentation to be one of his most important contributions to winemaking. It was commonly believed that malolactic fermentation was a...

acid can be further reduced during the winemaking process through malolactic fermentation or MLF. In this process, bacteria convert the stronger malic acid...

(75 to 84 °F) Unlike Chardonnay, most Riesling do not undergo malolactic fermentation. This helps preserve the tart, acidic characteristic of the wine...

1999). "Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni". Applied and Environmental Microbiology. 65...

are not meant to be sparkling can be a sign of refermentation or malolactic fermentation happening in the bottle. Unusual breaks in the color of the wine...

reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by lactic acid bacteria. Pickling vegetables in brine...

from lactic acid, naturally present in the wine, converted during malolactic fermentation to diacetyl. This process reverses itself, although the addition...

phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces...

style of white Meursault typically has a clear oak influence and malolactic fermentation, which has led to descriptions such as "buttery" to be applied...

lactic acid. The first two come from the grapes and the third from Malolactic fermentation which often occurs in the winemaking process. Active acidity The...

such as "salt and vinegar" flavored potato chips. The process of malolactic fermentation converts malic acid to much milder lactic acid. Malic acid occurs...

even 25 °C. After the end of fermentation, the wine may also have malolactic fermentation or FML. This second fermentation carried out by bacteria deacidifies...

with the skins for too long. Sometimes the wine is put through malolactic fermentation to give the wine more weight and to decrease acidity. In New World...

period, winemakers often heat the cellars to encourage the start of malolactic fermentation, which softens some of nebbiolo's harsh acidity. Modern winemakers...

group appearing in American comic books published by Marvel Comics Malolactic fermentation, a process in winemaking in which tart-tasting malic acid is converted...

wood are vinified in vats. Bollinger Champagnes usually undergo malolactic fermentation, with traditional yeast. Vintage wine, including all wine to be...

taking place during winemaking. Most Sancerre is produced without malolactic fermentation and little oak influences. However, since the late 20th century...

be added if permitted by law. Some wines undergo a secondary, malolactic fermentation, in which the harsher malic acid is converted into lactic acid...

Guido Rivella. Gaja is also credited with introducing to Piemonte malolactic fermentation, from the 1975–1976 vintage implementing French barriques ten years...