Malolactic fermentation
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Malolactic conversion is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often pe
A winemaker running a paper chromatography test to determine whether a wine has completed malolactic fermentation
The Swiss enologist Hermann Müller was one of the first scientists to theorize that bacteria were a potential cause of acid reduction in wine.
The sensory characteristic of "buttery" Chardonnay comes through the process malolactic fermentation.
Oenococcus oeni
Yeast in winemaking
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The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide
The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts.
French scientist Louis Pasteur discovered the connection between microscopic yeast and the process of fermentation.
The distinctive "aldehydic" notes of Sherry wines are caused by special yeast native to the Jerez wine region.