Malolactic fermentation
Encyclopedia
Malolactic fermentation is a process in winemaking
where tart
-tasting malic acid
, naturally present in grape must, is converted to softer-tasting lactic acid
. Malolactic fermentation tends to create a rounder, fuller mouthfeel
. It has been said that malic acid tastes of green apple
s. By contrast, lactic acid is richer and more buttery tasting. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. MLF is also thought to generally enhance the body and flavor persistence of wine
, producing wines of greater palate softness and roundness. Many winemakers also feel that better integration of fruit and oak character can be achieved if MLF occurs during the time the wine is in barrel.
. It is undertaken by the family of lactic acid bacteria
(LAB); Oenococcus oeni
, and various species of Lactobacillus
and Pediococcus
. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L+lactic acid. The onset of MLF in the bottle is disastrous
as the wine will appear to the consumer to still be fermenting (as a result of CO2 being produced). The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.
of desirable bacteria. This prevents undesirable bacterial strains from producing off-flavors. Conversely, commercial winemakers actively prevent malolactic conversion when it is not desired, to prevent accidental initiation and maintain a tarter, more acidic profile in the finished wine. Chemically, malolactic fermentation is a decarboxylation
, which means that carbon dioxide
is liberated in the process. Because it consumes malic acid, which is present at the time the grape
s are crushed, malolactic conversion can take place at any time during or after alcoholic fermentation. A wine
undergoing malolactic conversion will be cloudy due to the presence of bacteria, and may have the curious smell of butter
ed popcorn
, due to the production of diacetyl
.
Winemaking
Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material...
where tart
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard....
-tasting malic acid
Malic acid
Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. It is a dicarboxylic acid which is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms , though only the L-isomer exists...
, naturally present in grape must, is converted to softer-tasting lactic acid
Lactic acid
Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
. Malolactic fermentation tends to create a rounder, fuller mouthfeel
Mouthfeel
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
. It has been said that malic acid tastes of green apple
Apple
The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...
s. By contrast, lactic acid is richer and more buttery tasting. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. MLF is also thought to generally enhance the body and flavor persistence of wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
, producing wines of greater palate softness and roundness. Many winemakers also feel that better integration of fruit and oak character can be achieved if MLF occurs during the time the wine is in barrel.
Use in winemaking
MLF usually occurs shortly after the end of the primary fermentationFermentation (wine)
The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide...
. It is undertaken by the family of lactic acid bacteria
Lactic acid bacteria
The lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...
(LAB); Oenococcus oeni
Oenococcus oeni
Oenococcus oeni is a Gram-positive bacteria species in the genus of Oenococcus. It used to be the only species in the genus . In 2006, the species Oenococcus kitaharae was identified...
, and various species of Lactobacillus
Lactobacillus
Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign...
and Pediococcus
Pediococcus
Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera Aerococcus and Tetragenococcus. They are purely homofermentative...
. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L+lactic acid. The onset of MLF in the bottle is disastrous
Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely...
as the wine will appear to the consumer to still be fermenting (as a result of CO2 being produced). The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.
Process
Malolactic conversion is accomplished by lactic acid bacteria (such as Oenococcus oeni), which consume malic acid to liberate energy. This can occur naturally. However, in commercial winemaking, malolactic conversion typically is initiated by an inoculationInoculation
Inoculation is the placement of something that will grow or reproduce, and is most commonly used in respect of the introduction of a serum, vaccine, or antigenic substance into the body of a human or animal, especially to produce or boost immunity to a specific disease...
of desirable bacteria. This prevents undesirable bacterial strains from producing off-flavors. Conversely, commercial winemakers actively prevent malolactic conversion when it is not desired, to prevent accidental initiation and maintain a tarter, more acidic profile in the finished wine. Chemically, malolactic fermentation is a decarboxylation
Decarboxylation
Decarboxylation is a chemical reaction that releases carbon dioxide . Usually, decarboxylation refers to a reaction of carboxylic acids, removing a carbon atom from a carbon chain. The reverse process, which is the first chemical step in photosynthesis, is called carbonation, the addition of CO2 to...
, which means that carbon dioxide
Carbon dioxide
Carbon dioxide is a naturally occurring chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom...
is liberated in the process. Because it consumes malic acid, which is present at the time the grape
Grape
A grape is a non-climacteric fruit, specifically a berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can be used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also...
s are crushed, malolactic conversion can take place at any time during or after alcoholic fermentation. A wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
undergoing malolactic conversion will be cloudy due to the presence of bacteria, and may have the curious smell of butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
ed popcorn
Popcorn
Popcorn, or popping corn, is corn which expands from the kernel and puffs up when heated. Corn is able to pop because, like sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive...
, due to the production of diacetyl
Diacetyl
Diacetyl is a natural byproduct of fermentation. It is a vicinal diketone with the molecular formula C4H6O2...
.
External links
- Purdue University - "The Joy of Malolactic Fermentation" Accessed Dec. 27th, 2007