After the initial alcoholic fermentation, the wine is put into new tanks, in which a second fermentation is to take place. It typically takes 3-6 months, and the purpose is to make the wine clearer, softer and more complex. The must from the first fermentation is harsh, strong and very muddy. In the second fermentation, what happens is that the malic acid is converted into lactic acid, which is a much softer acid. The lactic acid bacteria are naturally occurring, but cultures may also be added in the process. After the malolactic fermentation, the wine is ready to be bottled or continue aging in barrels.
Did you know?
That Italy in 2011 was the worlds largest wine producer?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
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