Malolactic fermentation is a process commonly used in winemaking, including the production of Champagne, that can have a significant impact on the acidity of the final product. In the case of Champagne, the use of malolactic fermentation can influence the acidity in several ways:
Conversion of Malic Acid to Lactic Acid
Malic acid is a naturally occurring acid found in grapes, including those used to make Champagne. During malolactic fermentation, specific bacteria convert malic acid into lactic acid and carbon dioxide. This conversion results in a decrease in the overall acidity of the wine. Lactic acid is less acidic than malic acid, so the final product tends to have a softer, creamier mouthfeel with less pronounced tartness.
Increased pH Levels
As a result of the conversion of malic acid to lactic acid, the pH levels of the wine increase. pH is a measure of acidity, with lower pH values indicating higher acidity. By reducing the overall acidity of the Champagne through malolactic fermentation, the pH levels rise, making the wine less sharp and more balanced.
Enhanced Complexity and Flavor Profile
Malolactic fermentation not only affects the acidity of Champagne but also plays a crucial role in developing its flavor profile. The process can introduce new aromas and flavors, such as buttery or creamy notes, that add complexity to the wine. By altering the acidity levels, malolactic fermentation can enhance the overall sensory experience of Champagne.
Microbial Stability
Malolactic fermentation can also improve the microbial stability of Champagne. By reducing the levels of malic acid, which can be a substrate for certain spoilage organisms, the wine becomes less susceptible to microbial spoilage. This increased stability can help ensure the quality and longevity of the Champagne.
Controlled Application
Winemakers have the option to control the extent of malolactic fermentation in Champagne production. By adjusting factors such as temperature, pH, and the presence of malolactic bacteria, they can tailor the process to achieve the desired level of acidity and flavor profile in the final product. This flexibility allows for customization and consistency in Champagne production.
Overall Impact on Acidity
While malolactic fermentation can lower the overall acidity of Champagne, its effects on the final product can vary depending on factors such as grape variety, winemaking techniques, and stylistic preferences. Some Champagne producers opt for complete malolactic fermentation to achieve a softer, rounder wine, while others may choose partial or no malolactic fermentation to preserve a higher level of acidity and freshness.