Malolactic Fermentation—Theoretical Advances and Practical Considerations

There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic (MLF), takes place as a result of metabolic activity lactic acid bacteria (LAB) genera Oenococcus, former-Lactobacillus, Pediococcus Leuconostoc. MLF defined biotransformation L-malic to L-lactic carbon dioxide in addition deacidification, contributes significantly microbial stability often improvement sensory profile wines. Therefore, abiotic biotic factors that affect MLF, along its correlation quality characteristics, has been epicenter intensive research. In addition, practical issues accompany have also considered adequately assessed. The aim present review was explore critically discuss from both theoretical perspectives.