Lactobacilli: nf pl. After the alcoholic fermentation phase, wine in general has a level of acidity that makes it acerbic and hard to drink.
This harshness is due to the presence of 2 acids from the grape: tartaric acid and malic acid.
The lactobacilli naturally present on the berries are part of these bacteria which will degrade these 2 acids into lactic acid during malolactic fermentation....
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