Malolactic fermentation: locut. This fermentation, discovered in the 60s, also called second fermentation, follows alcoholic fermentation. It does not start systematically like alcoholic fermentation, it is caused by bacteria (microorganisms) which will transform malic acid into lactic acid by rejecting carbon dioxide. The wine, which was sharp and hard when tasted, then becomes more supple and more stable. Its sometimes problematic mastery is not ...
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