MLF reduces titratable acidity, increases pH, and produces flavors often characterized as “soft” or “buttery”. It could also be acquired from oak barrels previously used for MLF or a winemaker can add them from a commercial culture. Also called malo or MLF, malolactic fermentation is a process where tart malic acid in wine converts to softer, creamier lactic acid (the same acid found in milk). MLF isn’t technically a fermentation because it doesn’t use yeast. Malolactic fermentation plays a much more important role in colder climates, like Oregon, because the cool growing temperatures lead to grapes with higher levels of malic acid. How to conduct a Malolactic fermentation (MLF) 02/22/2012. In this case, you really need MLF to reduce the levels of malic acid. Malolactic fermentation (MLF) and aging in oak barrels are two oenological processes which modify the composition and sensory characteristics of the wines. Malolactic fermentation (MLF) is the process by which bacteria convert malic acid into lactic acid and carbon dioxide. These lactic acid-producing bacteria can include Oenococcus oeni and other species of Pediococcus and Lactobacillus.Bacteria may be naturally present in the winemaking equipment (such as used oak barrels), or the winemaker may inoculate the wine with a specific malolactic … I you do have a stuck malolactic fermentation, just remember it is usually because of the environment the fermentation is in and not the lack of malolactic culture. "Malolactic fermentation" isn’t technically a fermentation at all—it’s a bacterial conversion. 1) Garbage in garbage out! Get the must dialed-in at crush, so that the subsequent wine will be in good shape post alcoholic fermentation for receiving the ML inoculation. The process reduces acidity in wine and also releases some carbon dioxide in the meantime. The wine remains fragile and at the time of this racking it is sulphited: sulphite is added to the wine. In warmer climates like California, it is normal to get grapes with lower concentrations of malic acid. It will also improve the pH. It’s just that sometimes it can progress very slowly with time and patience being the only remedy. Malolactic fermentation (MLF) is a secondary fermentation occurring when malolactic (ML) bacteria become active in the presence of malic acid. Restarting a stuck malolactic fermentation is something that very rarely needs to be done. Bacteria may be present naturally in fresh grape juice or wines. MLF plays an important role in the finished wine’s feel and taste. The wine is transferred from a tank to a barrel or from one barrel to another (if malolactic fermentation has taken place in barrels). I’m sure many of you are familiar with the technique of malolactic fermentation (MLF), typically carried out in most red wines and in some white varietals. There are three main reasons to make a wine go through “ML” or “malo,” which converts tart malic acid into creamier, softer lactic acid.