After the initial fermentation process, in which the juice is transformed into wine (fermentation), it can ferment again, whether it matures in tank, barrel or bottle. This depends on the level of lactic acid bacteria present. Malolactic fermentation (malic + lactic) is a process of transformation of malic acid into lactic acid, allowing a natural de–acidification of wines. Malolactic fermentation may occur spontaneously or be favored by a wanted raising of the temperature of wine, or by an inoculum of lactic acid bacteria.
