2010 Helix Chardonnay and Malolactic Fermentation
Malolactic Fermentation in Process
Remember when we told you all about the different styles of Chardonnay? We talked about how one of the techniques wine makers use to influence style is malolactic fermentation. We also promised to tell you what that meant. In order to understand how a process affects the style of wine, it’s important to know a little about that process. So grab your thinking cap, and get ready for a little science lesson. We’ve found science is always more fun when it relates to wine, particularly if you have a glass on hand as a case study, but maybe that’s just us…
Malolactic Fermentation in Chardonnay
Malolactic fermentation is essentially regarding the acids present in wine and manipulating them to get the flavors you desire. The type of acid initially present in wine is malic acid, which has a strong, tart flavor. Malic acid is an organically occurring acid present in almost all fruits and berries and is responsible for providing the energy for fruit to ripen. Malic acid is typically strongly present in new wines, and malolactic fermentation softens this strong acidity by converting it into softer lactic acid and carbon dioxide. In other words, malolactic fermentation is typically used to round out wines that have too harsh of a natural acidity in order to make the more drinkable, adding flavor and complexity. Although winemakers can either encourage or prevent malolactic fermentation, it is a naturally occurring process in wines and traditionally resulted from increasing seasonal temperature. Reasons wine makers would want to limit malolactic fermentation would be to preserve a wine’s natural acidity. For example, while Chardonnay is a perfect wine for malolactic fermentation, most Reisling or Chenin Blanc producers try to suppress malolactic fermentation.
Methods of Malolactic Fermentation
There are multiple ways for winemakers to induce malolactic fermentation in their wines. The basic idea is the same for all methods, lactic acid bacteria is introduced to the must (freshly pressed grape juice containing the skin, seeds and stems) directly following the beginning or completetion of alcoholic fermentation. The lactic acid consume the malice acid to liberate energy needed for ripening. Lactic acid can be added in a variety of ways. One way to add lactic acid is to transfer the new wine to an old wooden vat that was previously used for malolactic fermentation which naturally retains a sufficient amount of lactic acid bacteria. Or for more specific control, wine can be transferred to a new tank or vat and have a commercially available culture of lactic acid bacteria added. Additionally, sometimes oak chips are used to add lactic acid bacteria. Chardonnays that have undergone malolactic fermentation tend to have a more buttery or toasty flavor profile, due to the reduced amount of malic acid. Conversely, Chardonnay’s that have not undergone malolactic fermentation and contain higher amounts of malic acid tend to feature flavors of tart green apples. The 2010 Helix Chardonnay did not undergo
malolactic fermentation. In the tasting note we describe bright fruit flavors, not buttery flavors.
To try a bottle for yourself, order the 2010 Helix Chardonnay.
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