Malolactic fermentation (secondary or MLF) occurs when a strain of lactic acid bacteria is introduced into a finished primary fermented product. The lactic acid bacteria convert the tart-tasting malic acid to a soft-tasting lactic acid during secondary fermentation. The Malic Acid test is useful for acid adjustments prior to primary fermentation as well as monitoring conversion during secondary fermentation.
Malic Acid (ML)
(Units: g/L, Technique: Enzymatic)