Understanding The Malolactic Fermentation Process

Wineries and Malolactic Fermentation ProcessWineries and The Malolactic Fermentation Process

There is no beverage or dish that quite resembles the complexity and unique features of a handcrafted wine. However, the majority of us simply sip and indulge without taking the time to appreciate the processes that go into its creation. Many Ventura County wineries and others alike utilize the malolactic fermentation process to add complexity to the grapes.

This process typically takes place right after the primary fermentation process is complete, meaning when the grape sugar is transformed into alcohol by yeast. By utilizing various species of the lactic acid bacteria family, the mixture can be converted into wine. This is a natural way of removing the acid and in return, softening the wine’s palate. This is typically the preferred fermentation method of growing grapes in cool regions since they tend to have higher acid contents. This process allows vineyards and wineries to provide a more palatable and balanced wine.

When it comes to wineries and the malolactic fermentation process, reducing acid is not the only goal. The malolactic fermentation process also contributes to the modification of a wine’s aroma, mouth feel, and flavor. Since this process is known to significantly enhance the flavor and body of a wine, this process often produces a wine with a softer palate and a more full-bodied taste.

The type of wine where this process is most prominently seen and experienced is chardonnay. Therefore, next time you are enjoying an ice-cold chardonnay with your friends, take a moment to appreciate the roundness and softness of the wine. You can thank the malolactic fermentation process for this delicious wine!

Contact the Ventura County Winery Association to schedule a wine tour to go wine tasting at one of our multiple featured local wineries in Ventura County.

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