Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Wine is made when the natural sugars in grapes are converted, through a primary fermentation, to alcohol and carbon dioxide. But there is another fermentation, unknown to many wine drinkers but vital ...

Hint: It's key to those big, buttery Chardonnays. The techniques used to produce a wine is made can offer enormous insight into its taste. Key terms like “whole cluster,” “carbonic maceration,” and ...