Ti sei mai chiesto perché alcuni vini hanno un gusto cremoso o burroso?
Il processo di Fermentazione Malolattica è un processo di vinificazione che conferisce una texture più ricca e cremosa. Abbastanza curiosamente, la Fermentazione Malolattica non è tecnicamente una fermentazione affatto.
Chiamata anche malo o MLF, la fermentazione malolattica è un processo in cui l’acido tartarico nel vino viene convertito in acido lattico più morbido e cremoso (lo stesso acido presente nel latte).
Il processo riduce l’acidità nel vino e rilascia nel frattempo anche un certo quantitativo di anidride carbonica.
La MLF non è tecnicamente una fermentazione perché non viene utilizzato un lievito. Invece, un particolare tipo di batteri chiamato Oenoccocus Oeni (insieme ad alcuni altri ceppi di Lactobacillus) mangia l’acido malico nel vino e tirerà fuori l’acido lattico. Il risultato è un vino con una texture cremosa e quasi come un olio. Viene percepita al centro della tuo lingua. Questa aggiunge una trama meravigliosa e vellutata al vino.
Quali sono i vini sottoposti a Fermentazione Malolattica?
Quasi tutti i vini rossi subiscono la fermentazione malolattica.
Un modo per riconoscere il MLF in un vino è quello di notare se percepisci una texture crema e grassa nel tuo palato.
Un altro modo semplice per identificare il malo è vedere se il vino è stato invecchiato in botti di rovere, dal momento che MLF avviene tipicamente quando i vini sono invecchiati in questo tipo di botti.
Questo è un modo intelligente per aggiungere texture e corpo al vino senza perdere troppo gli aromi floreali e gli agrumi positivi.
Lieviti e batteri OGM nel vino
Le uve del vino non sono geneticamente modificate. Tuttavia, ad oggi esistono sia ceppi di lieviti che di batteri che sono stati modificati geneticamente per aiutare le fermentazioni complete (e produrre gli aromi desiderabili nel vino).
L’ Oenoccocus oeni è uno dei ceppi di batteri disponibili come organismo geneticamente modificato (OGM). Naturalmente anche questo batterio può avvenire naturalmente in una cantina, quindi è veramente difficile sapere se un vino è stato realizzato con lieviti o batteri OGM.
Qual è la nostra posizione su questo tema scivoloso?
È difficoltoso. Da un lato, i lieviti ei batteri OGM producono vini migliori e più coerenti che sono più convenienti. D’altra parte, rimuovono il senso del terroir nel vino, che è stato dimostrato più recentemente di essere fortemente colpito dai batteri regionali e dalla diversità del lievito.
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