BusinessSeptember 1, 2026

malolactic

MAL-uh-LAK-tik

Definition

Referring to a secondary process in winemaking where sharp-tasting malic acid is converted into softer, creamier lactic acid by bacteria.

Etymology

The word is a technical compound derived from 'malic' (from Latin 'malum', meaning apple, because it was first discovered in apples) and 'lactic' (from Latin 'lac', meaning milk, describing the acid found in dairy products).

In the news

In this article, winemakers use 'malolactic' fermentation to improve wine quality and timing, and researchers explore how bacteria involved in this process can help prevent spoilage from unwanted yeast.

The Science behind the Sip

Read the full article ↗

Oregon Wine Press

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