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Malolactic fermentation (ML) is a secondary fermentation process in winemaking where malic acid is converted into lactic acid by bacteria. This process can impact the taste and quality of the wine by reducing acidity, enhancing complexity, and creating a smoother mouthfeel. ML can also contribute to the development of desirable flavors and aromas in the wine, ultimately influencing its overall character and aging potential.

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5mo ago

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