(third class)
When the fermentation is finished you can decide whether to place the fermentation maloattica. This is the only moment where the dreaded bacteria can help. Lactic acid bacteria in fact ( Pediococcus, Lactobacillus and Leuconostoc ) transform one molecule of malic acid in lactic acid and carbon dioxide.
COOHCH 2 CHOHCOOH → CH 3 + CO CHOHCOOH 2
MALIC ACID LACTIC ACID CARBON DIOXIDE
Malic acid is an organic acid present in most bitter grapes and wine, the lactic acid is the most delicate and sweet. After this fermentation and then the acid content decreases and the wine will be more balanced and soft. The malolactic fermentation has a major effect on the balance of the wine and is one of the ways that we have to affect its taste balance.
After malolactic fermentation the wine is more persistent and full of body and the scent is less marked by herbaceous with hints of butter, nuts, vanilla, spices, leather and toasted.
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