Malolactic fermentation

Malolactic fermentation is an important step in wine making.
This step occurs after primary fermentation.
Malic acid which is present during wine making procedure, converted to lactic acid during this malolactic fermentation.

Microbial culture used 

Leuconostoc sp. & Some other lactic acid bacteria is used in malolactic fermentation.

Process

Decarboxylation occurs.
Dicarboxylic acid converted to monocarboxylic acid.


Malic acid(dicarboxylic acid) + Leuconostoc sp. ------> lactic acid (monocarboxylic acid)

Importance

PH increases means acidity decreases, this step changes the wine flavour from acidic to little sweet & gives a creamy texture to wine.

Hope this post will help you (~Bio blog)

Other posts
http://bioblogsworld.blogspot.com/2022/07/enzyme-immobilization.html

http://bioblogsworld.blogspot.com/2022/07/negative-staining-method.html
https://bioblogsworld.blogspot.com/2022/12/corynebacterium-diphtheriae.html

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