What You Need to Know
Oenococcus oeni bacteria metabolize malic acid (C4H6O5) into lactic acid (C3H6O3) through malolactic fermentation (MLF), reducing acidity and producing diacetyl for buttery notes.
Creates vinegar with rounded acidity ideal for delicate applications where harsh vinegar would overwhelm ingredients.
Key Parameters
Temperature
20°C
16°C - 25°C
Time
8-12 weeks
3 weeks - 6 months
Equipment
Oak barrels (traditional)Stainless steel tanks with micro-oxygenationpH meterChromatography for malic acid tracking
Steps
- 1.
Beurre blanc (Loire Valley): Provides acidity without breaking emulsion
- 2.
Strawberry gastrique (Modernist cuisine): Balances fruit sweetness without sharpness
The Science
Primary Reaction
Malolactic fermentation