Which is a factor to consider when deciding whether to undergo malolactic fermentation?

Which is a factor to consider when deciding whether to undergo malolactic fermentation?

• A. Risk of over di-acetyl (buttery) aromas
• B. It softens acidity, allowing for a creamier mouthfeel
• C. It increases acidity
• D. It has no impact on aroma

Answer: (B)

Malolactic fermentation is weighed mainly for its impact on acidity and texture. It converts sharper malic acid into softer lactic acid, which reduces the wine’s perceived acidity and often yields a creamier, rounder mouthfeel. In Champagne, where high acidity contributes to brightness, mousse, and aging potential, this change in balance is a central consideration when deciding whether to allow MLF. It can also introduce diacetyl, bringing a buttery aroma, which some producers want to avoid or embrace depending on style. The idea that acidity would increase is incorrect, and while MLF can alter aroma, the key practical factor is how it reshapes acidity and mouthfeel.

Malolactic fermentation is weighed mainly for its impact on acidity and texture. It converts sharper malic acid into softer lactic acid, which reduces the wine’s perceived acidity and often yields a creamier, rounder mouthfeel. In Champagne, where high acidity contributes to brightness, mousse, and aging potential, this change in balance is a central consideration when deciding whether to allow MLF. It can also introduce diacetyl, bringing a buttery aroma, which some producers want to avoid or embrace depending on style. The idea that acidity would increase is incorrect, and while MLF can alter aroma, the key practical factor is how it reshapes acidity and mouthfeel.