Description
Bacterial conversion of harsh malic acid into softer lactic acid during vinegar fermentation.
Technical
Oenococcus oeni bacteria metabolize malic acid (C4H6O5) into lactic acid (C3H6O3) through malolactic fermentation (MLF), reducing acidity and producing diacetyl for buttery notes.
Culinary Significance
Creates vinegar with rounded acidity ideal for delicate applications where harsh vinegar would overwhelm ingredients.
Science
Primary Reaction
Malolactic fermentation
Parameters
Temperature
20°C optimal
16°C to 25°C range
Time
8-12 weeks
3 weeks – 6 months
Equipment
Oak barrels (traditional)Stainless steel tanks with micro-oxygenationpH meterChromatography for malic acid tracking