16.6 White Winemaking: Malolactic Conversion

Question 1

What are the 4 main effect of malolactic conversion on white wines?

Answer 1

• reduction in acidity
• increase pH
• increase in microbiological stability
• modification to the flavours of wine

Question 2

With low-aromatic white grape varieties, what factors are taken into account regarding whether or not the wine should go through malo? Give an example.

Answer 2

1. The desired style of wine to be made - does it include the desire for the enhanced complexity and characteristics derived from MLC
2. retaining the primary fruit character (non malo)
   - Example: Chardonnay - can be with or without mlc

Question 3

Why is malo typically avoided with aromatic white varieties? Give examples.

Answer 3

• to preserve the primary aromatics, despite these being high acid varieties
• the distinctive aromatics of the individual varieties is maintained.
• Examples: Riesling or Sauvignon Blanc