Talk:Malolactic fermentation

There seems to be a contradiction here when the section on Diacetyl production says that low redox conditions in the wine will promote diacetyl production, only to state a few sentence later that the reductive conditions of sur lie aging promote diacetyl production. I'm curious which is the case. The next statement muddies it further by saying that many sources believe sur lie aging actually does not encourage diacetyl production, which is in contradiction to conventional wisdom. Is there anyone who has the knowledge to clear this up in the article? — Preceding unsigned comment added by Wwjohnston (talk • contribs) 05:35, 3 May 2016 (UTC)[reply]

A fact from Malolactic fermentation appeared on Wikipedia's Main Page in the Did you know column on 23 May 2013 (check views). The text of the entry was as follows:

Did you know... that the "buttery" flavor associated with Chardonnay is created by bacteria (pictured) as a by-product of malolactic fermentation?

A record of the entry may be seen at Wikipedia:Recent additions/2013/May. The nomination discussion and review may be seen at Template:Did you know nominations/Malolactic fermentation.

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Can someone help to clarify this? After reading this article, I don't know if malolactic fermentation makes wine taste like apples or like butter.

This paragraph is unclear to me:

--- snip ---

In winemaking malolactic fermentation is generally encouraged in many red wines and some white wines, particularly those that are aged in oak. Unoaked white wines, such as German wines generally do not undergo malolactic fermentation. Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines. Malic acid tastes slightly of apples and this can be tasted in the wine, while lactic acid is richer and more buttery.

--- /snip ----

I don't see a connection between the first two sentences and the rest of the paragraph. The author assumes that "rounder, fuller mouthfeel" means something that I don't understand.

I still don't know if a wine that has undergone malolactic fermentation tastes of apples or butter.

To be blunt: does malolactic fermentation create or destroy malic acid?

Thanks - Alan.

It converts malic to lactic (apples to butter). Feel free to reword to make it clearer, or I will. Justinc 16:28, 23 April 2006 (UTC)[reply]

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California Chardonnays[edit]

In the article, there's a request for a citation after the following statement: "A prominent example of this is the prevalence of malolactic fermentation in California chardonnays." I would argue that a citation is not needed here, as this statement would be considered common knowledge among wine drinkers. Biochemnick (talk) 22:37, 21 June 2009 (UTC)[reply]

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