One of the mysteries of the English language finally explained.
Of or denoting bacterial fermentation which converts malic acid to lactic acid, especially as a secondary process used to reduce the acidity of some wines.
- ‘In all cases, malolactic fermentation seemed to modify the amino acid and volatile composition of the wine.’
- ‘It is in this process of imparting body and age that malolactic fermentation becomes the key… or so I learned!’
- ‘There are few strains of malolactic bacteria that are friendly such as leuconostoc and oenococcus oeni.’
- ‘Made by Tom Newton from cooler climate fruit, some of which has gone through a malolactic fermentation and been aged in oak.’
- ‘I found our barrel in a heated room where all the wines were finishing their malolactic fermentation.’
- ‘Although the wine is ice cold and has barely finished malolactic fermentation, the extraordinary breed and complexity of the wine are already clearly showing.’
- ‘Pinot Noir needs to go through malolactic to soften and stabilize the wine, and is therefore often kept in an isolated part of the cellar to prevent cross-contamination from lactic bacteria.’
- ‘This Chardonnay (fruit from Clarksburg and Monterey) has good texture from partial malolactic with creamy and nutty notes under lively pear and apple flavours.’
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