Malolactic

A secondary fermentation undergone by most red wines and some whites by the action of bacteria similar to those responsible for transforming milk into buttermilk and yogurt. These bacteria consume the natural grape’s malic acid and convert it into the less acidic lactic acid, along with byproducts such as diacetyl, which is the artificial butter flavor used on movie popcorn. Malolactic diminishes wine’s freshness and fruitiness, lowers acid taste, and raises pH. These effects are minimized if malolactic completes during primary fermentation, and contact with yeast will absorb diacetyl. If by contrast malolactic fermentation is delayed until wine is barreled down, its action can soften oak tannins.

Malolactic

A secondary fermentation undergone by most red wines and some whites by the action of bacteria similar to those responsible for transforming milk into buttermilk and yogurt. These bacteria consume the natural grape’s malic acid and convert it into the less acidic lactic acid, along with byproducts such as diacetyl, which is the artificial butter flavor used on movie popcorn. Malolactic diminishes wine’s freshness and fruitiness, lowers acid taste, and raises pH. These effects are minimized if malolactic completes during primary fermentation, and contact with yeast will absorb diacetyl. If by contrast malolactic fermentation is delayed until wine is barreled down, its action can soften oak tannins.

Malolactic

A secondary fermentation undergone by most red wines and some whites by the action of bacteria similar to those responsible for transforming milk into buttermilk and yogurt. These bacteria consume the natural grape’s malic acid and convert it into the less acidic lactic acid, along with byproducts such as diacetyl, which is the artificial butter flavor used on movie popcorn. Malolactic diminishes wine’s freshness and fruitiness, lowers acid taste, and raises pH. These effects are minimized if malolactic completes during primary fermentation, and contact with yeast will absorb diacetyl. If by contrast malolactic fermentation is delayed until wine is barreled down, its action can soften oak tannins.

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A secondary fermentation undergone by most red wines and some whites by the action of bacteria similar to those responsible for transforming milk into buttermilk and yogurt. These bacteria consume the natural grape’s malic acid and convert it into the less acidic lactic acid, along with byproducts such as diacetyl, which is the artificial butter flavor used on movie popcorn. Malolactic diminishes wine’s freshness and fruitiness, lowers acid taste, and raises pH. These effects are minimized if malolactic completes during primary fermentation, and contact with yeast will absorb diacetyl. If by contrast malolactic fermentation is delayed until wine is barreled down, its action can soften oak tannins.

malolactic

A secondary fermentation undergone by most red wines and some whites by the action of bacteria similar to those responsible for transforming milk into buttermilk and yogurt. These bacteria consume the natural grape’s malic acid and convert it into the less acidic lactic acid, along with byproducts such as diacetyl, which is the artificial butter flavor used on movie popcorn. Malolactic diminishes wine’s freshness and fruitiness, lowers acid taste, and raises pH. These effects are minimized if malolactic completes during primary fermentation, and contact with yeast will absorb diacetyl. If by contrast malolactic fermentation is delayed until wine is barreled down, its action can soften oak tannins.

Aromatic Integration

Aromatic integration
The phenomenon of merging together the complex elements of a wine or food into a unified “single voice” through refined structure. The resulting soulfulness is similar to that achieved by a symphony orchestra when all the musicians are in sync. We are moved by structured foods such as lobster bisque, chocolate and bearnaise sauce when a well prepared, fine particle size is achieved, resulting in the merging, for example, of the tarragon, fresh onion, mint and vinegar aspects into a single “bearnaise” flavor. Similarly, properly made wines never need to be over-oaked, obnoxiously vegetal, or unpleasantly alcoholic. Well structured wines can also be improved by microbial activity rather than exhibiting spoilage characteristics.