EducateMalolactic Conversion – Why your Wine Tastes Like Buttered Popcorn 

Malolactic Conversion – Why your Wine Tastes Like Buttered Popcorn 

Picture this: you’ve got a glass of cranberry juice, and it has that sharp, tart kick that makes your face scrunch up. That tartness you’re tasting is called “malic acid.” When it comes to making wine, most people want something smoother, less sour, and more balanced. This is where Malolactic Conversion comes into play. 

So, what is Malolactic Conversion?

Malolactic Conversion, or Malolactic Fermentation (MLF) is a very important process that happens in winemaking. It’s all about transforming that sharp, acidic grape juice into a wine that’s silky and flavorful. 

MLF happens after the first round of fermentation, where yeast turns grape sugar into alcohol. But MLF isn’t a yeast party; it’s a bacterial process. Lactic acid bacteria (LAB) are the stars of the show here. They take in harsh malic acid and turn it into a gentler acid called lactic acid which can be found in dairy products such as milkshakes or butter.

So, how does MLF change your wine? 

  1. Enhancing Smoothness 

Malic acid is like that friend who’s a bit too loud at a party and MLF calms everything down. It makes wine less acidic, and creates a smoother taste and a higher level of complexity. MLF allows each wine to mellow seamlessly with other flavors.

  1. Unveiling Butteriness 

MLF introduces a compound into the wine known as diacetyl. This element contributes delicate, buttery notes to the wine’s profile. Though butter in a wine can sound a little unappetizing, it’s very subtle and luckily, you won’t find yourself sipping on a glass of liquified butter.

  1. Balancing Act 

MLF can also balance the wine’s flavors, making it more harmonious and complex. It creates an interplay among the various taste components and any harshness you may find in the glass will subside. The result is a wine that feels balanced, where no single element overshadows the others.

To MLF or Not to MLF?

Winemakers get to decide whether they want this transformation to happen or not. In red wine, MLF almost always happens, but those buttery flavors don’t show through the wine. However, in the world of white wines, the winemaker has more of a choice. Sometimes, they want to keep that zesty acidity and skip the butter. This is common for wines made from aromatic grapes like Riesling. But for grapes like Chardonnay, MLF is like the icing on the cake. It enhances the wine’s richness, making it feel even more luxurious.

A graphic showing the malolactic conversion process of turning malic acid into lactic acid.

How Winemakers Stop MLF

  1. Chilling Out

Lowering the wine’s temperature slows down fermentation, so the wine can’t convert malic acid into lactic acid as easily.

  1. Sulfur Shield 

Adding sulfur dioxide (SO2) to the wine can halt MLF, allowing this transformation to stop in its tracks. 

  1. Leaving the Lees

After fermentation, the wine can be moved to another container, leaving behind the dead yeast cells, called lees. Lactic acid hangs out with these lees, so removing them can slow down MLF.

So there you have it, the story of Malolactic Conversion in winemaking – turning sour into smooth and tart into buttery. Whether you prefer your wine with that buttery popcorn flavor or enjoy that zesty tang, MLF plays a vital role in crafting the perfect glass.



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