In winemaking, what does the term "malo" refer to?

The term "malo" refers specifically to malolactic fermentation, which is a crucial process in winemaking that involves the conversion of sharper malic acid into softer lactic acid by lactic acid bacteria. This secondary fermentation typically takes place after the primary fermentation, where yeast converts sugars into alcohol. By undergoing malolactic fermentation, the wine's acidity is softened, resulting in a smoother mouthfeel and rounder flavor profile. This process is particularly common in the production of certain red wines and some white wines, notably Chardonnay, where it contributes to a creamier texture and complexity of flavor.

The significance of this process is that it helps to balance the wine's acidity and enhance its overall profile, making it more approachable, particularly in varietals that tend to have higher levels of malic acid. Therefore, understanding "malo" is essential for anyone studying winemaking techniques, as it directly impacts the final product's taste and style.