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Malolactic fermentation | Bourgogne wines Glossary

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Bourgogne wines Glossary

) Malolactic fermentation takes place after alcoholic fermentation and is mediated by bacteria, not yeasts. During this process, malic acid is transformed into lactic acid, rendering the wine smoother and less acidic. It is a necessary stage for red wines and must take place before bottling or risk gas and turbidity in the bottle. For whites and rosés it is optional, depending on the type of wine aimed at.


Related words Lactic acid, Malic acid, Volatile acidity, Acidulous, Bacteria,
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