MLF converts sharp malic acid to softer lactic acid. This gives Chardonnay its buttery character. Almost all reds undergo MLF. Crisp whites like Chablis skip it. MLF produces diacetyl for buttery notes.
MLF converts sharp malic acid to softer lactic acid. This gives Chardonnay its buttery character. Almost all reds undergo MLF. Crisp whites like Chablis skip it. MLF produces diacetyl for buttery notes.