Malolactic Fermentation, or ML for short, is a secondary \u201cfermentation\u201d process that happens to wine if allowed, but is often used purposely to create a certain feel or style to the wine.\u00a0 Technically this is not an actual fermentation, but the process resembles a ferment due to the fact that carbon dioxide is released, thus the name has stuck since first scientifically described.\u00a0 We often hear this term associated with Chardonnay wines, but many people do not realize that just about all red wines go through the process.\u00a0 The reason for this is that ML is a process where malic acids, which are naturally occurring in grapes and which are tart or even harsh depending on the level, is converted to softer lactic acids.\u00a0 This is done by a bacteria called Lactobacillus<\/em> and is completely natural.\u00a0 Malic acid is present in a lot of fruit, it is one of the fuels fruit-plants use to grow and ripen as well as protect the young fruit from predators.\u00a0 It has a tart, sharp feel; much like a Granny-Smith apple is tart and crisp.\u00a0 This is one aspect that gives many crisp white wines their \u201cbite\u201d or edge, as many people describe.\u00a0 The plant uses the malic acid as energy and converts it to sugar as the fruit ripens.\u00a0 Often malic acid is present in grapes at harvest \u2013 both red and white grapes.\u00a0 The process of ML ferment then converts the harsh acids to softer (think yogurt) lactic acids. After the primary (alcohol) fermentation is complete, the winemaker will decide if the wine should go through ML, and if so should all or only a percentage of the wine.\u00a0 It should be noted that just about all red wine goes through ML.\u00a0 If this was not the case then the wines could be harsh and challenging to drink \u2013 think Beaujolais Nouveau.<\/p>\n With respect to white wine, though, it is the winemaker\u2019s decision to allow all or some of the wine to go through ML.\u00a0 A young crisp stylistic wine, such as a New Zealand Sauvignon Blanc, will not see any ML.\u00a0 The appeal of a wine such as this is that intense freshness that the acid brings to the wine.\u00a0 Conversely, a full-bodied chardonnay from California might see a lot of ML, which will soften the style, create richness to the feel of the wine on the palate and even give some buttery flavors.\u00a0 Malolactic Fermentation is a process that is often spoken about but not always understood.\u00a0 By tasting wines that are using ML to varying levels it becomes much easier to understand and even detect on your own.\u00a0 Here are some examples to try that have no, partial and full ML.<\/p>\n No Malolactic Ferment<\/p>\n Mohua Sauvignon Blanc, 2011 (Marlborough)<\/strong> \u2013 intense crispness and typical pungency of flavors found in Kiwie SBs.\u00a0 Fresh acidity. \u00a0Find this wine at Max’s Oyster Bar<\/p>\n Partial Malolactic Ferment<\/p>\n Stulmuller Chardonnay, 2010 (Alexander Valley)<\/strong> \u2013 this wine sees 45% ML, which creates a style that is both rich and bright at the same time.\u00a0 The acidity giving lift to the wonderful round flavors of the chardonnay. \u00a0Find this wine at Max Amore<\/p>\n Full Malolactic Ferment<\/p>\n Jean-Clause Thevent St Veran\u00a0Clos de L\u2019Hermitage<\/em>\u00a0vieille vigne, 2010<\/strong>\u00a0(Maconnais)<\/strong>\u00a0\u2013 richness of this chardonnay derives from the age of the vines and from full ML. \u00a0Find this wine at Max Downtown and Max Fish<\/p>\n Kistler Chardonnay Sonoma Valley<\/em>, 2010 (Sonoma)<\/strong> \u2013 rich and full, but as this comes from a cool climate region the wine is balanced and elegant.\u00a0 Definitely for those that like a little bigger style wine. \u00a0Find this wine at Max’s Oyster Bar<\/p>\n <\/p>\n Take a look at this week’s speacials : loblaws flyer<\/a>, walmart flyer<\/a>, freshco flyer<\/a>, no frills flyer<\/a>, food basics flyer<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" By Brian Mitchell, Corporate Beverage Director for the Max Restaurant Group Recently I was asked about a term that comes up quite often in wine education and on wine technical information.\u00a0 It is a process of production that is used by wine makers to affect the style and feel of wine.\u00a0 The term is Malolactic … <\/p>\n![\"\"](\"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-content\/uploads\/2013\/03\/Apple-graphic-300x234.jpg\" "\\"Apple")
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