24 July, 2014
This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or ‘malo’) depends on the style of wine he/she aims to make. Most red wines, and some whites depending on the style, undergo malolactic fermentation.