Malolactic fermentation

Malolactic fermentation or conversion also called Malo or MLF is a process where tart malic acid in wine is converted to the softer lactic acid. The process takes place after the alcoholic fermentation and is not carried out by yeast but by lactic acid bacteria.

The process lowers the acidity in the wine and can give buttery aromas. It is often used in red winemaking but can also be used in white winemaking.