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Ever wondered why some wines have a creamy or buttery taste? Generally, wine is made from grape, the taste should be sweet and sour. But winemaking is like cooking, it depends on winemaker who can do a flavor as they wish. How can they do? 

Today, we bring you the key that discloses a secret of butter, smooth, or creamy taste in wine is Bacteria called “Lactic acid bacteria”. There are some Lactic Acid bacteria which can survive and found in wine such as: 1. Leuconostoc 2. Pediococcus 3. LactobacillusIt

The other bacteria can’t survive because of the high PH in wine (above 3.5), less sugar, and too low temperature. The most important bacteria in wine is “Oenococcus oeni ” or “leuconostoc oenos” in the old name. It is a factor of process where tart malic acid in wine is converted to softer, creamier lactic acid (the same acid found in milk). The process reduces acidity in wine and also releases some carbon dioxide in the meantime. We call this process “Malolactic fermentation (MLF)”. It is responsible for many fermented foods such as sauerkraut, pickles and yogurt. In wines, it is beneficial in some cases and undesirable in others.

MLF is a fairly important, and widely used, process in winemaking, though whether a winemaker uses it depends entirely on their goals for the finished product. The result of MLF can be a reduction in acidity from .1 to .3%, which seems low but is perceptible to the palate. However, MLF isn’t technically a fermentation because it doesn’t use yeast.

At this rate, we, Wine-now.asia, believe that those who have ever tried on wine which has a taste like butter or cream, now know already those wines don’t have the real ingredient as cream or butter inside. We hope this blog can help you know about wine more or less.