How to Use malolactic in a Sentence

malolactic

adjective

• Toasty flavors come from the char on the new oak barrels, but the butter on that toast comes from malolactic fermentation.
  — Dave McIntyre, Washington Post, 26 July 2019
• And whether it’s put through malolactic fermentation or not, the underlying acid is the backbone of the wine.
  — Paul Hodgins, latimes.com, 13 June 2019
• Their lean examples do not undergo malolactic and see only neutral oak.
  — Esther Mobley, SFChronicle.com, 27 Oct. 2017
• Red wines regular go through malolactic fermentation, a process that smooths out the wine and reduces its acidity.
  — Fortune, 14 July 2019
• It can be converted to lactic acid through the process known as malolactic fermentation, which adds a creamy texture to wine and softens the acid’s rough edges.
  — Mike Desimone and Jeff Jenssen, Robb Report, 1 Aug. 2023
• During the malolactic fermentation, the malic acid present in the wine is converted to lactic acid.
  — Per and Britt Karlsson, Forbes, 21 June 2021
• After alcoholic and malolactic fermentation, the wine was aged in oak for 16 months.
  — Mike Desimone and Jeff Jenssen, Robb Report, 5 Aug. 2024
• The base wines always go through malolactic fermentation, which softens the acidity.
  — Per and Britt Karlsson, Forbes, 27 Dec. 2021
• And yes, there often is a creamy element — that’s the butter — which is often the result of secondary malolactic fermentation.
  — Esther Mobley, SFChronicle.com, 27 Oct. 2017
• The non-malolactic Stags' Leap Chardonnay bristles with citrus and tart apple aromas that follow through on the palate.
  — Dave Eckert, kansascity.com, 24 May 2017
• No technical jargon was thrown around; there was nary a mention of malolactic conversion or whole-cluster fermentation.
  — Esther Mobley, San Francisco Chronicle, 28 Oct. 2021
• According to the winemaker, a small portion of the wine undergoes malolactic fermentation, which gives the wine a silky texture.
  — Sam Stone, Bon Appétit, 5 Dec. 2023
• The malolactic Ramey mentioned is a secondary fermentation that transforms tart malic acid into softer lactic acid.
  — Dave McIntyre, Washington Post, 26 July 2019
• Then the whole clusters are pressed, and juice from that pressing undergoes a native yeast fermentation, followed by malolactic fermentation.
  — Ellen Bhang, BostonGlobe.com, 7 June 2022
• After undergoing malolactic fermentation, it is aged for 24 months in barrels and large oak casks and then rested for two years in the bottle before release.
  — Mike Desimone, Robb Report, 22 Nov. 2025
• There was no malolactic fermentation, keeping this on the tingly-zesty side of things, but the complexity for which Far Niente is known is unmistakable.
  — Lana Bortolot, Forbes, 23 Feb. 2023
• Steinmetz uses malolactic fermentation, in which the tart apple taste (malic acid) is converted to softer tasting (lactic acid).
  — Kathy Flanigan, Milwaukee Journal Sentinel, 17 Mar. 2020
• The resulting wine was then transferred to barrels for malolactic fermentation and aged for 20 months in 50 percent new French oak.
  — Mike Desimone, Robb Report, 12 Aug. 2025
• The Private Selection was also quite nice, with more oak flavoring and richness from malolactic fermentation.
  — Dave McIntyre, chicagotribune.com, 5 Sep. 2017
• Fermentation was carried out in older French oak barrels and the wine was allowed to undergo a long and complete malolactic fermentation which lends creaminess and a silky texture.
  — Mike Desimone and Jeff Jenssen, Robb Report, 16 Nov. 2022
• After extended skin contact, the wine was pressed and returned to barrels for malolactic fermentation and aging, at which point the Petit Verdot was blended in.
  — John Mariani, Forbes, 12 Dec. 2024
• Many red wines and some white wines such as Chardonnay, Viognier or Soave undergo malolactic conversion, which adds stability to wines but may decrease the sense of freshness.
  — Mike Desimone and Jeff Jenssen, Robb Report, 9 Nov. 2022
• This reserve wine is fermented in oak vats and stainless-steel tanks and was allowed to go through full malolactic fermentation while aging for 12 months in French oak barrels, giving it a creamy texture on the palate.
  — Mike Desimone and Jeff Jenssen, Robb Report, 13 Apr. 2023
• This is rich, ample California chardonnay, unadulterated by oak and made without the softening influence of malolactic fermentation, which turns firm malic acid into creamy lactic acid.
  — Eric Asimov, New York Times, 25 Jan. 2018
• Grapes were fermented using naturally occurring wild yeasts and then crushed directly into barrels and allowed to undergo malolactic fermentation and aging for a minimum of 18 months.
  — Mike Desimone, Robb Report, 12 Aug. 2025
• Bay Malbec using carbon maceration, the same method that allows Beaujolais Nouveau to be released young, here straight after malolactic fermentation and final pressing.
  — Amanda Schuster, Forbes, 8 Apr. 2021