16.6 Malolactic Conversion for White Wines

Question 1

Name 8 effects of malolactic fermentation in white wine.

Answer 1

“Flavour CHARMER + D”
1) Flavours - bread, brioche, etc

2) Colour reduction
3) Histamines - biogenic amines
4) Acidity reduction (0.1-0.3)
5) Release of flavour compounds
6) Microbiological stability
7) Rounder texture

8) Diacetyl production - buttered popcorn

Question 2

How does MLC affect a wine’s style?

Answer 2

Adds perceived complexity but lowers primary floral and fruit aromas.

Question 3

Why might a winemaker want to avoid MLC?

Answer 3

MLC is avoided to preserve 1st aromatics; any accompanying high acidity levels will not be reduced

Question 4

Does MLC reduce or increase acidity?

Answer 4

MLC can reduce pH levels by 0.1 - 0.3 degrees which can have a perceptible impact on acidity.

Question 5

Can a winemaker increase a white wine’s acidity after malolactic fermentation?

Answer 5

Yes. Acidity can be increased and the complex aromas and textures created by MLC will be retained.