Malolactic Fermentation

(See also: Alcoholic Fermentation)

During malolcatic fermentation, often referred to by winemakers as “malo”, bacteria feed on the malic acid in wine turning it into the softer tasting lactic acid (think of yoghurt, which relies on the similar types of bacteria). This is an essential part of winemaking for almost all red wines and for certain types of white wine (e.g. barrel fermented Chardonnay), but at Gut Hermannsberg we have no tradition for this and it would radically alter the flavor profile of our dry Riesling wines, so we reject it.