Lactic acid bacteria: agents of malolactic

The standard

The managed malolactic fermentation decides whether and when the biological deacidification takes place, rather than leaving it to chance.

Criteria

• The course follows measured conditions, not the mere presence of the bacteria
• Temperature and pH decide whether the culture works at all
• Its use is a decision, not a self-evident step
• Its completion is established analytically, not assumed

Distinction

Lactic acid bacteria ≠ yeast: yeast carries out the alcoholic fermentation, lactic acid bacteria the subsequent deacidification. Lactic acid bacteria ≠ acetic acid bacteria: acetic acid bacteria produce a fault under air access, lactic acid bacteria a desired conversion. The managed malolactic fermentation orders these processes.