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MLF

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Terminological databases

Sommeljeede terminibaas

ID 1148242 Last modified 22.09.2025
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Malolaktiline käärimine
Malolactic fermentation
MLF
  • teisene käärimine, mille käigus muudavad piimhappebakterid veinis sisalduva teravamaitselise õunhappe pehmemaks piimhappeks, mis lisab joogile ümarust ning maitsekompleksust
  • a secondary bacterial fermentation in which lactic acid bacteria convert sharper malic acid in wine into softer lactic acid, thereby reducing acidity and enhancing mouthfeel and flavor complexity
Malolaktiline käärimine
Usage examples
  • Enamik punaseid veine ja mõned täidlasemad valged veinid läbivad malolaktilise käärimise, et saavutada mahedam maitse ja parem stabiilsus.
Malolactic fermentation
Usage examples
  • Malolactic fermentation is encouraged in most red wines to reduce sharp acidity and to add complexity to the flavor profile.
MLF

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