Malolactic Cultures

Malolactic fermentation is considered highly desirable in most red wines as well as in some white wines. The purpose of this special fermentation, which is conducted by a bacteria and not yeast, is to soften the harsh tasting acids that are found in the wine by converting them into softer tasting, less harsh acids. Doing this will often greatly improve its overall taste and its ability to age, as well as give the wine a taste that is often described as smooth, creamy or buttery. This is usually highly sought after by wine drinkers worldwide, so get your malolactic on and take your winemaking to the next level.