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Malolactic Fermentation

Malolactic Fermentation - Wine Wiki

Malolactic fermentation (often abbreviated as MLF) is a secondary fermentation process in winemaking that converts sharp, tart malic acid into softer, creamier lactic acid. This transformation takes place after the primary alcoholic fermentation, during which yeast converts sugars into alcohol. MLF is carried out by specific bacteria, typically from the species Oenococcus oeni.

The purpose of malolactic fermentation is to reduce the wine’s acidity and enhance its texture, making it smoother and rounder on the palate. Wines that have undergone MLF often exhibit a buttery or creamy texture, which is especially noticeable in some styles of Chardonnay. In red wines, malolactic fermentation is almost always done, as it helps soften the tannins and integrate the flavors.

While MLF occurs naturally in some wines, winemakers can choose to either encourage or prevent it, depending on the style they want to achieve. For example, a winemaker producing a crisp, fresh white wine like Sauvignon Blanc may opt to prevent malolactic fermentation to preserve the wine’s bright acidity. On the other hand, winemakers crafting a rich, full-bodied Chardonnay may encourage MLF to give the wine a creamy mouthfeel and buttery flavors.

The process typically takes a few weeks to complete and requires careful temperature control and monitoring. Some wines undergo partial malolactic fermentation, where only a portion of the wine is allowed to ferment in this way, striking a balance between acidity and softness.

Malolactic fermentation is an important tool in a winemaker’s arsenal, offering flexibility in creating different textures and flavor profiles, particularly for white wines and some reds.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Maceration

Maceration - Wine Wiki

Maceration is a crucial step in winemaking, especially for red and rosé wines, as it involves soaking the grape skins in the juice to extract color, tannins, and flavor compounds. This process begins right after the grapes are crushed and continues for varying lengths of time depending on the style of wine being made.

The primary goal is to transfer the components from the grape skins into the juice. For red wines, the duration of maceration is often longer—sometimes weeks—allowing the wine to develop deep color, rich tannins, and complex flavors. In contrast, for rosé wines, maceration is typically much shorter, often lasting only a few hours to a day, just long enough to give the wine its characteristic pink hue without imparting too much tannin.

It can also influence the body and texture of the wine. A longer maceration period generally results in a fuller-bodied wine with more structure, while a shorter period may produce a lighter, fruitier wine. Winemakers carefully control this process to achieve the desired balance in the finished product.

There are different techniques, including cold maceration, which takes place before fermentation and is used to enhance fruit flavors and aroma without extracting too many tannins. Another method is carbonic maceration, often used in the production of Beaujolais, where whole grapes ferment in a carbon dioxide-rich environment, producing light, fruity wines with low tannin levels.

Maceration is a complex but vital process in winemaking, contributing to the wine’s color, flavor profile, and overall structure.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Tannin

Tannin - Wine Wiki

Tannin is one of the most talked-about components of wine. Particularly red wine, as it plays a vital role in the structure, texture, and aging potential of the wine. Tannins are natural compounds found in grape skins, seeds, and stems, as well as in the oak barrels used for aging wine. They belong to a group of compounds called polyphenols, which are responsible for the astringency and bitterness in wine.

When you taste a wine with high tannin levels, you’ll likely notice a drying sensation in your mouth, similar to the feeling you get from drinking strong black tea. Tannins bind with proteins in your saliva, leading to that dry, puckering sensation. While some people may find this unpleasant, tannins are essential to the balance of the wine and contribute significantly to its overall structure.

Tannins act as a natural preservative. That´s why wines with higher tannin levels, such as Cabernet Sauvignon or Nebbiolo, tend to age well. Over time, the tannins soften, and the wine becomes smoother and more integrated. This is why many red wines are cellared for several years before they reach their peak drinking potential.

Tannins also interact with food, making them an essential factor in wine pairing. They help cut through rich, fatty dishes like steak or lamb, balancing out the flavors. Wines with softer tannins, like Pinot Noir or Merlot, tend to pair well with lighter fare.

Understanding tannins can greatly enhance your wine-tasting experience, as it helps explain why certain wines feel fuller, drier, or more complex on the palate.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Terroir

Terroir - Wine Wiki

Terroir is a French term that refers to the unique set of environmental factors that influence the characteristics of a wine. It’s often considered the “soul” of a wine, as it reflects the climate, soil, geography, and even the human hand involved in the growing of grapes and winemaking.

At the core of terroir is the idea that the same grape variety, grown in different regions, will produce wines that taste different. This happens because factors such as soil composition, temperature, altitude, and rainfall vary from place to place, and these variables affect the growth of the grapevines and the development of the fruit.

For example, grapes grown in a cooler climate may retain more acidity, while those from a warmer climate might develop higher sugar content, leading to fuller-bodied wines. Soil composition also plays a significant role—grapes grown in rocky, well-drained soils might produce more complex and mineral-driven wines, while clay-rich soils can lead to wines with more structure and tannins.

Terroir goes beyond the natural elements; human intervention also plays a role. Vineyard management techniques, harvest times, and winemaking traditions contribute to the expression of terroir. In regions like Burgundy, France, the concept of terroir is sacred, with vineyards often classified based on their terroir.

Ultimately, terroir gives each wine a sense of place, distinguishing it from others and providing wine lovers with a deeper connection to the origins of their wine. Understanding terroir is key to appreciating the nuances and diversity of wines from around the world.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!