Malolaktiline

Malolaktiline is a less common term sometimes used to refer to malolactic fermentation, a process in winemaking and cheesemaking. This process involves the conversion of malic acid, a sharp-tasting acid found naturally in fruits like apples, into lactic acid, a softer-tasting acid. The microorganisms responsible for this transformation are typically lactic acid bacteria, such as Oenococcus oeni.

In winemaking, malolactic fermentation, often abbreviated as MLF, is frequently employed to soften the acidity of wines, particularly red wines. It can also contribute to more complex flavor profiles, introducing notes of butter, nuts, or a smoother texture. While sometimes considered a secondary fermentation, it is a distinct biochemical process.

In cheesemaking, malolactic fermentation can occur during the aging of certain cheeses, such as Gruyère or Cheddar. It influences the flavor, aroma, and texture of the cheese, contributing to its characteristic tanginess and complexity. The specific bacteria involved and the environmental conditions during fermentation play a crucial role in the final characteristics of the cheese. The term "malolaktiline" is not standard scientific nomenclature but is sometimes used colloquially to describe the product or the process itself.