Malolactic: adj. The majority of red wines and some white and rosé wines undergo, after alcoholic fermentation, about two months after alcoholic fermentation, a second fermentation, malolactic fermentation (or FML or Malo). During this MLF, the malic acid, naturally contained in the grapes and in the wine, is degraded into lactic acid. This acid is less aggressive. This is how this transformation of malic acid into lactic acid will soften the wines. He...
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