Page "Malolactic fermentation" Paragraph 1

MLF usually occurs shortly after the end of the primary fermentation.

It is undertaken by the family of lactic acid bacteria ( LAB ); Oenococcus oeni, and various species of Lactobacillus and Pediococcus.

The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L-malic acid, to another type of acid, L + lactic acid.

The onset of MLF in the bottle is disastrous, as the wine will appear to the consumer to still be fermenting ( as a result of CO < sub > 2 </ sub > being produced ).

The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.