Peer-Reviewed Article November 30, 2016
Malolactic Fermentation: The ABC’s of MLF
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Published in: South African Journal of Enology and Viticulture
Publisher: South African Society for Enology and Viticulture • South Africa • 0253-939X • 2224-7904
Abstract
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted bythe yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria,specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation isdefined as the conversion of malic acid to lactic acid and CO2 and besides deacidification also contributes to microbialstability and modification of the aroma profile. This paper aims to provide a comprehensive review discussing all themain aspects and factors related to malolactic fermentation, including practical considerations for monitoring andensuring a successful fermentation.