What Wines Undergo Malolactic Fermentation? Nearly all red wines and some white wines (such as Chardonnay and Viognier) undergo malolactic fermentation. One way to recognize MLF in a wine is to note if it has a creamy, oily mid-palate texture. This can indicate malo (or also lees aging).

Do natural wines go through malolactic fermentation?

While ML occurs naturally, wines are often inoculated with the bacteria culture to kickstart the process. Malolactic fermentation softens the taste and texture of the wine, adds complexity and character, and stabilizes wines prior to bottling. Malic acid is the tart acid in grapes also found in green apples.

Why do all red wines go through malolactic fermentation?

There are three main reasons to make a wine go through “ML” or “malo,” which converts tart malic acid into creamier, softer lactic acid. ML can reduce a wine's acidity, stabilize it (by ensuring the conversion doesn't happen spontaneously later), and to shape the flavors, aromas and textures.