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MaloLactic Fermentation (MLF)
- During malolactic fermentation (MLF), Lactic Acid Bacteria (LAB) convert one of the grape acids, malic acid, to the softer tasting, lactic acid.
- During MLF (malolactic fermentation) carbon dioxide (CO2) is liberated.
Hence the name malolactic fermentation. (MLF)
- Apart from a reduction in the wine's total acidity, the formation of new compounds alter the sensory aspects of the wine in both a positive and/or negative manner depending on the species and conditions involved and the concentration of compounds formed.