Malolactic Fermentation (MLF) is a method used to reduce total titratable acidity and raise the pH by adjusting the relative concentrations of L-Malic and L-Lactic Acids, softening the wine and allowing red wine to develop mellowness and full-bodiedness. (Peynaud) D-Lactic Acid Since grapes do not produce lactic acid, regular monitoring of D-Lactic Acid levels throughout […]