16.6 White Winemaking: Malolactic Conversion Flashcards
1
Q
What are the 4 main effects of malolactic conversion on white wines?
A
- reduction in acidity
- increase pH
- increase in microbiological stability
- modification to the flavours of wine
2
Q
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.
A
- perceived greater complexity (malo)
- retaining the primary fruit character (non malo)
- Example: Chardonnay
3
Q
Why is malo typically avoided with aromatic white varieties? Give examples.
A
- 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