Wine Breakdown: Malo vs. Non Malo

Whether you like creamy, rich Chardonnays or fresh, ripe Chardonnays, it’s important to understand the process behind each flavor profile.

Malolactic fermentation is a process of manipulating flavors in wine, separate from aging or oaking. Malolactic bacteria are introduced to the already once fermented wine and as they feast on the acids in the liquid, their waste becomes lactic acid, the creamy component present in milk.

 

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