malolaktickou

Malolactic fermentation, also known as malolaktická or malo, is a secondary fermentation process that occurs in winemaking and dairy production. It involves the conversion of malic acid into lactic acid by lactic acid bacteria, predominantly Oenococcus oeni, although other lactobacilli and pediococci can also be involved.

In winemaking, malolactic fermentation typically takes place after the primary alcoholic fermentation. It reduces the overall acidity of the wine, softening its taste and enhancing complexity. The process also contributes to the development of desirable flavor and aroma compounds, such as buttery or creamy notes, due to the production of diacetyl. Winemakers often monitor and control malolactic fermentation to ensure desired outcomes, as excessive or uncontrolled activity can lead to off-flavors or spoilage.

In dairy production, malolactic fermentation can refer to the enzymatic or bacterial conversion of malic acid in milk or cheese products, contributing to flavor development and texture. It is sometimes used intentionally in certain cheese varieties to achieve specific sensory characteristics.

The process is sensitive to factors including pH, temperature, and the presence of oxygen, which influence bacterial activity. Proper management ensures the desired fermentation proceeds smoothly, improving product stability and sensory qualities.

Malolactic fermentation is considered a vital step in producing well-rounded, balanced wines and certain fermented dairy products. Its application allows producers to modify acidity levels, develop complexity, and achieve particular flavor profiles tailored to specific styles or regional traditions.