Malolactic fermentation
German: Malolaktische Gärung (BSA) Also known as: BSA, Biologischer Säureabbau, Malo
Conversion of sharp malic acid into milder lactic acid by bacteria, known as biological acid reduction.
In malolactic fermentation, lactic acid bacteria convert malic acid in wine into milder lactic acid, releasing carbon dioxide. It is also called biological acid reduction. It usually takes place after alcoholic fermentation.
The wine becomes softer and rounder in taste. It is usual for red wine, while for white wine it is carried out or prevented depending on the desired style. By-products such as diacetyl can add buttery notes.
Related terms
Winemaking maturation (élevage)Fermentation (alcoholic)AciditySecondary aromas
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