Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
Does malolactic fermentation take place in the barrel or in the bottle? Is it always necessary?
—Paul P., Montreal
Malolactic fermentation, also known as "ML," is a secondary fermentation, which means it takes place after the primary fermentation, which converts sugar to alcohol. ML converts harsh malic acid (think of the tartness of a green apple) into softer lactic acid (think of the texture of cream).
ML can take place in a tank, in a barrel, or in a bottle. It's not necessary to the winemaking process, but it's a very popular method. Most red wines and many white wines are intentionally put through ML to enhance stability and complexity.
However, if ML takes place in a bottle, the results can be disastrous. The wine will be cloudy, smelly, and fizzy—really the sort of thing you dump down the sink.
Do you have a question for Dr. Vinny? Ask it here...
Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash