malolactic

This process, still the subject of debate, is called malolactic fermentation.

"I think you blame white Burgundy for the malolactic style," he said.

Malolactic fermentation may take place next, but is dependent on temperature.

That tells you it avoided a second, or malolactic, fermentation.

White wines vary in the use of malolactic fermentation during their making.

By the 80's everybody in California, save for a small band of contrarians, had adopted malolactic.

The malolactic fermentation takes place after, but it is temperature-dependent.

The acid in wine formed during the process of malolactic fermentation.

Malolactic fermentation usually results in an increase on the pH of the wine.

"People in California are used to the malolactic, oakier chardonnays," she said.

Some of them are going through their malolactic fermentation."

The primary role of malolactic fermentation is to deacidify wine.

It is often oaked and subjected to a stage of malolactic fermentation.

In addition, 20 percent underwent malolactic fermentation, which softens wines.

This wine is fermented in old barrels and does not get put through malolactic fermentation.

He helped the wineries realize that they needed to encourage and control malolactic fermentation.

About 1/3 of the production undergoes malolactic fermentation in new oak barrels.

Otherwise, it is used at the end of malolactic ferment and performs the same functions as in white wine.

To emphasize its softer finish, the wine underwent a second, or malolactic, fermentation.

Working in isolation, making decisions by impulse, they made chardonnays without malolactic fermentation.

Most Sancerre is produced without malolactic fermentation and little oak influences.

It was commonly believed that malolactic fermentation was a sickness.

The wine almost always goes through malolactic fermentation.

Some winemakers in the region use malolactic fermentation and some do not.

This malolactic fermentation is undertaken by the family of lactic acid bacteria.