malolactic fermentation

malolactic fermentation is the process where by harsher malic acids, found in green apples, are converted to smoother, rounder lactic acids, found in milk.

lactic 1g = .6g malic

this process is done for all red wines and white wines from cooler climates. when done in white wines from warmer climates, it creates a 'butteryness'

this is accomplished by inoculation of desirable bacteria, and creating a super saturation, whereupon the malic acids are consumed and converted to lactic.

this can be done as simply as adding a bouquet of quartered green apples to the wine.