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
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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
  1. perceived greater complexity (malo)
  2. retaining the primary fruit character (non malo)
    - Example: Chardonnay
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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
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