malolactic
Bacterial acid conversion
Malolactic describes a secondary fermentation in winemaking where tart malic acid converts to softer lactic acid.
This process, carried out by bacteria rather than yeast, gives wines a rounder, creamier texture: The chardonnay underwent malolactic fermentation, giving it that buttery quality.
Red wines typically go through it; for whites, it's a stylistic choice.
Lesser in rank
- bacteriaNucleus-free single-celled organisms
- conversionAct of changing states
- softeningBecoming less firm
- butteryRich like a spread
diacetyl · inoculation · starter culture · winemaking · barrel · aging · completion · stabilization
Rich like a spread
- creamySmooth and rich
- roundedHaving no sharp angles
- smoothWithout roughness or difficulty
- softYielding to touch
mouthfeel · richness · complexity · nutty · toasty · vanilla · oaky · velvety
French white wine grape
- BurgundyFrench winemaking region
- red wineFermented dark grape beverage
- Pinot NoirRed grape, light-bodied wine
- MerlotBordeaux red grape
white wine · barrel-aged · oaked · cellar · vintage · terroir · sommelier · enology
secondary
Lesser in rank
- bacteriaNucleus-free single-celled organisms
- conversionAct of changing states
- softeningBecoming less firm
buttery · diacetyl · inoculation · starter culture · winemaking · barrel · aging · completion · stabilization · pH
buttery
Rich like a spread
soft · mouthfeel · richness · complexity · nutty · toasty · vanilla · oaky · velvety · full-bodied
Chardonnay
French white wine grape
- BurgundyFrench winemaking region
- red wineFermented dark grape beverage
- Pinot NoirRed grape, light-bodied wine
Merlot · white wine · barrel-aged · oaked · cellar · vintage · terroir · sommelier · enology · cuvee
fermentation, lactose, fermenting, lactic, lactation, lactate, lactase, malic, malate