Malolactic Fermentation: The ABC’s of MLF

  • E. Lerm Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
  • L. Engelbrecht Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
  • M. du Toit Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
DOI: https://doi.org/10.21548/31-2-1417

Abstract

There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by
the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria,
specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation is
defined as the conversion of malic acid to lactic acid and CO2 and besides deacidification also contributes to microbial
stability and modification of the aroma profile. This paper aims to provide a comprehensive review discussing all the
main aspects and factors related to malolactic fermentation, including practical considerations for monitoring and
ensuring a successful fermentation.

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Published
2016-12-12
Issue
Vol. 31 No. 2 (2010)
Section
Articles

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