Malolactic fermentation (also called malo or MFL) is the winemaker's secret weapon to adding complexity to homemade wine. Malolactic fermentation occurs at the end of fermentation when the family of lactic acid bacterias such as Oenococcus oeni, various species of Lactobacillus and Pediococcus convert L-malic acid to L-lactic acid. L-lactic acid has a less sour and less metallic taste and also has a softer mouthfeel that many winemakers desire. Grapes grown in cooler climates generally have a higher amount of L-malic acid and will need the MFL treatment to naturally de-acidify and soften the wine's palate. We carry a wide variety of malolactic bacteria cultures and required nutrients to keep them working.