Surely many wine lovers must have heard about this fermentation, but as in Champagne it is an important point in production, we decided to give a brief technical explanation about it. In the production of champagne we have 2 main fermentations: the first takes place in stainless steel tanks, which is the formation of the base wine for the blending. The second fermentation is in the bottle, which is where the bubbles will appear and the maturation of the champagne over the yeasts will take place. But between these two well-known stages, there is Malolactic Fermentation: which is optional in Champagne, and may or may not be used by the producer. This fermentation consists of the conversion of malic acid (which is the striking acidity, like that of green apple) into lactic acid (which brings a creaminess and softness to the drink, reducing the acidity) through a bacteria. This process requires an ideal temperature (warmer) to guarantee its occurrence, but it is something natural and that even if the producer does not choose to do it, it can occur without him knowing, during the process or in the bottle. One of the renowned producers in the region, Olivier Krug, who chooses not to use this fermentation, said: “In fact, we don’t really know—it might have sometimes happened without us knowing, or maybe sometimes it happened in the bottle. But we’ve never done anything to encourage it.” (We don't actually know, this can happen without our consent or inside the bottle. The fact is that here we don't do anything to stimulate this process.) Source: Champagne Book - Peter Liem But why choose this fermentation? Well, a matter of house style and/or champagne balance. As malolactic reduces the acidity of the drink, in some cases depending on the vintage and blend, this acidity needs to be controlled so as not to cause an imbalance and leave the result unpleasant. In other cases it's a matter of style: this fermentation slightly reduces the freshness and younger notes of the champagne, and can develop buttery and bready nuances. Another fact that is currently related to malolactic is that, with global warming and annual temperature changes, the acidity of the grapes has reduced. This can lead to this fermentation being increasingly avoided, as it further reduces this acidity: a characteristic that must be balanced, but which is a brand of Champagne, we do not want to lose.
So, malolactic is another tool to be used in what we call the Art of Blend.
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