What does ML stand for in winemaking options?

• A. Malolactic fermentation
• B. Monolactic fermentation
• C. Malolactic fee
• D. Mechanical lactification

Answer: (A)

Malolactic fermentation is the secondary biological process in winemaking where lactic acid bacteria convert sharp malic acid into softer lactic acid. This reduces acidity and rounds out the wine’s taste, often after primary alcoholic fermentation. It can also add texture and, in some cases, buttery notes from diacetyl, though winemakers can control how pronounced that flavor becomes. While commonly associated with white wines like Chardonnay, it can occur in red wines as well to soften tannins and structure. The other terms aren’t valid descriptions of this process: there isn’t a standard “monolactic fermentation,” “malolactic fee” isn’t a recognized winemaking term, and “mechanical lactification” isn’t used in winemaking.