Which acid is removed during malolactic fermentation?

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Study for the Champagne Production, Types, and Key Concepts Exam. Enhance your knowledge on Champagne production with multiple choice questions and detailed explanations. Ready yourself for this insightful exploration of the world of Champagne!

Multiple Choice

Which acid is removed during malolactic fermentation?

Explanation:
The main idea is that malolactic fermentation converts a sharper, harsher acid into a softer one, reducing overall acidity in the wine. During this process, lactic-acid bacteria transform malic acid into lactic acid and carbon dioxide. That means the malic acid is the one that is effectively removed from the wine, becoming lactic acid in the process. Lactic acid is the product, not the thing being removed. Citric and tartaric acids generally stay in the wine through this fermentation, with only minor changes under some conditions. The practical effect is a softer, rounder mouthfeel and a slight rise in pH, often with potential flavor notes like butter if certain byproducts form.

The main idea is that malolactic fermentation converts a sharper, harsher acid into a softer one, reducing overall acidity in the wine. During this process, lactic-acid bacteria transform malic acid into lactic acid and carbon dioxide. That means the malic acid is the one that is effectively removed from the wine, becoming lactic acid in the process. Lactic acid is the product, not the thing being removed. Citric and tartaric acids generally stay in the wine through this fermentation, with only minor changes under some conditions. The practical effect is a softer, rounder mouthfeel and a slight rise in pH, often with potential flavor notes like butter if certain byproducts form.

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