What is a Malolactic Fermentation?
Malolactic (often shortened to ML) fermentation, sometimes called the secondary fermentation, typically follows the primary fermentation (where the yeast convert sugar to alcohol). In this ML fermentation, bacteria convert malic acid in the wine to lactic acid, thereby reducing acidity and making the wine softer. Sometimes these bacteria produce a buttery or butterscotch character during the fermentation. ML bacteria are added to certain wines depending on the desired style. At Manatawny Creek Winery, we put all of the dry reds through ML including the Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Meritage and Chambourcin. The only white that typically gets put through ML is the Chardonnay; the butterscotch character that may be noticeable in the Chardonnay is due to the ML fermentation. The Pinot Grigio may or may not get put through ML depending on the acidity. Fruity wines like the Riesling or Vidal Blanc will not get ML bacteria added, because we do not want anything to t
