Malolactic Fermentation (MLF)

MLF isn’t technically a fermentation but a bacteria called Oenococcus oeni that converts one type of acid (malic acid) to another type of acid (lactic acid). MLF makes wine taste smoother and creamier. Nearly all red wines and some white wines, like Chardonnay, go through malo. The process produces a compound called diacetyl, which smells like butter.

Wine Glossary    Winemaking Terms    Malolactic Fermentation (MLF)



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