Malolactic Bacteria

Some wines like white Burgundies wine are traditionally fermented in oak barrels of 225 Liters. Malolactic fermentation is not required for white wines. While rounding contributes to acid wines, fruity wines may harm warmer regions. To prevent this filter winemakers wine or, in some cases we centrifuged, a procedure that eliminates bacteria capable of causing it. Fermentation of red wines red wine fermentation lasts from 8-12 days at a temperature of 26 C to 29 C. The temperature of the fermentation is very important for developing natural aromatic wines and clean. The color pigments containing the grape skins that float on the wort in the fermentation process, “hat skins, add color, aroma and tannin to red wines. Sometimes the technique is applied to the skin traced to mix with the juice to extract color.

The red wines made a second fermentation in which malic acid, green and hard, is transformed into lactic acid making them softer on the palate, this is called malolactic fermentation. Malolactic fermentation. Once concluded the transformation by yeasts of the grape sugars into alcohol (alcoholic fermentation), begins the “secondary fermentation”, better known as malolactic fermentation. The latter, unlike the first, does not develop by the action of yeast, if not involving other living organisms called “bacteria” who begin their work once the yeasts. Continue to learn more with: Isaac Dabah. Bacteria Malolactic throwing this process belong to the genus Leuconostoc, with the Leuconostoc oenos one of the most popular in the wine. The importance of malolactic fermentation lies in the transformation of malic acid into lactic acid grape, thus reducing the acidity of wine.