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62. Wine Tasting Series: Understanding Malolactic Conversion
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In this episode of the Wine Educate Podcast, Joanne wraps up the summer tasting series with a deep dive into malolactic conversion, a winemaking process that's often misunderstood. If you've ever wondered why some white wines taste buttery while others stay crisp and tart, this episode will help you connect the dots.
Joanne walks us through the difference between malic and lactic acid, how this bacterial process works, and why it's standard in red wine but a stylistic choice in whites. She also shares practical tasting ideas you can try at home—including how to use Granny Smith apples, yogurt, and even movie theater popcorn to better understand this transformation in wine.
You'll also hear about great tasting comparisons (like Napa Chardonnay vs. Chablis), how to talk to your local bottle shop, and why this topic matters if you're studying for WSET Levels 2 or 3.
What's in This Episode?
Malolactic Conversion vs. Fermentation Why the name changed—and why it matters that it's not technically a fermentation
Why All Red Wines Go Through It A behind-the-scenes reason from a winemaker about wine stability and bacteria
How It Affects White Wine Styles The softening of acid, increased mouthfeel, and that signature buttery aroma
What Wines Typically Go Through It A breakdown of grapes that often do (like Chardonnay) vs. those that typically don't (like Riesling or Sauvignon Blanc)
Tasting Exercises You Can Try at Home How to identify malic vs. lactic acid using foods and practical wine comparisons
Bonus Tips for WSET Students Which wines to seek out, how to build your sensory memory, and where to get Joanne's tasting sheets (available for one more week!)
Resources & Links:
Newsletter Sign Up – Get the tasting sheets before they go offline
Wine Educate Website – Learn more about WSET classes, retreats, and study support
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