"Malolactic fermentation" is the phenomenon in which malic acid in the finished wine is converted to lactic acid by the action of lactic acid bacteria after normal alcoholic fermentation. It is also abbreviated as MLF.
Malolactic fermentation is used in almost all red wines, except for Beaujolais Nouveau, and some powerful rosé and white wines. By performing MLF, the acidity of the wine becomes mellower, resulting in a gentler taste.
