Why Does White Wine Taste like Butter? How Malolactic Fermentation Changes Wine

What is the Malolactic fermentation, otherwise known as the second fermentation of wine? You know that wine is fermented, meaning that the sugar in grape juice is transformed into alcohol by yeasts. What you may not have known, although you’ve probably heard about it here or there, is that many wines go through a SECOND fermentation AFTER the alcoholic fermentation, a fermentation that doesn’t affect sugar, but one that transforms the ACIDS in the wine, so it affects the acidity part of it, not the sweetness nor the alcohol content. Interesting, isn’t it? Let’s explain…
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00:00 - Intro
01:36 - Acids in Wine
03:32 - Malolactic fermentation in winemaking
05:40 - Why the Malolactic Fermentation Matters?

[@cynthialeeser7952]

I love a Chardonnay that has undergone Malolactic fermentation. You are the only one that described it so fully. Thank you for that. I’ve read and heard podcasts on it but they never mentioned most reds undergo it as well. You are really a great and wonderful resource to me. I’ve learned so much from you. I subscribe to all your channels. Thank you so much.❤

[@TheDesertWineGuy]

In my opinion, when I review a wine, that slight carbonation of the 2nd fermentation really throws my palate off and I do not care for it at all. Very well explained video, thank you for taking your time to do it.

[@gabagoul67]

I must admit I never tasted anything buttery in wine, but then again I never really spent real money on wine though