What is the Malolactic fermentation, otherwise known as the second fermentation of wine? You know that wine is fermented, meaning that the sugar in grape juice is transformed into alcohol by yeasts. What you may not have known, although you’ve probably heard about it here or there, is that many wines go through a SECOND fermentation AFTER the alcoholic fermentation, a fermentation that doesn’t affect sugar, but one that transforms the ACIDS in the wine, so it affects the acidity part of it, not the sweetness nor the alcohol content. Interesting, isn’t it? Let’s explain…
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00:00 - Intro
01:36 - Acids in Wine
03:32 - Malolactic fermentation in winemaking
05:40 - Why the Malolactic Fermentation Matters?