Malolactic Fermentation

A secondary fermentation process converting malic acid to lactic acid, softening wine's acidity and adding buttery notes.

FAQs

What is malolactic fermentation?  

Malolactic fermentation is the most important fermentation following alcoholic fermentation in wine production. It is the biochemical process in which lactic acid bacteria convert L-malic acid into L-lactic acid.

Which wines undergo this process?  

Malolactic fermentation is more commonly encountered in red wines and less  in white wines. At Hatzidakis Winery, we do not carry out malolactic fermentation in any of our wines.

How does it affect wine taste? 

Malolactic fermentation has a significant impact on the organoleptic profile, as after its completion a decrease in acidity and a softer mouthfeel are observed. Aromatically, notes of butter caramel and nuts can be detected.