{"id":991052,"date":"2024-06-15T00:01:11","date_gmt":"2024-06-14T21:01:11","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991052"},"modified":"2024-06-15T00:01:13","modified_gmt":"2024-06-14T21:01:13","slug":"sarapcadan-turkceye-malolaktik-fermantasyon","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/","title":{"rendered":"From Winish to Turkish:\nMalolactic Fermentation"},"content":{"rendered":"
\n

Although it has fermentation in its name, don't believe it, this is actually a chemical process consisting of the transformation of one acid into another. If we know what fermentation is today, we owe this information to Louis Pasteur. Thanks to the studies he conducted approximately 150 years ago, we understood the role of yeast in fermentation, and with the developments made since then, wine producers have the conditions in which they can produce wine more safely. Scientists who followed the path opened by Pasteur were able to explain many other processes in this field in their advanced researches, both with the guidance of accumulated knowledge and with the developing technological equipment. Among these studies, today's topic is malolactic fermentation or, more correctly, malolactic transformation.<\/p>\n\n\n\n

Let's try to understand this process for those of us whose chemistry education is limited to high school. Malic acid, which occurs as a natural result of wine production, has sharp acid properties. The process of reducing the sharpness in malic acid with an additional process and converting it to lactic acid in order to enable wine lovers to get closer to wine is called malolactic conversion, also known as malo or MLF. Since carbon dioxide gas is released while this conversion is taking place, an outsider may think it is similar to fermentation. Because of this illusion, it is actually called fermentation. But in fact, this is not fermentation but transformation.<\/p>\n\n\n\n

Malolactic conversion has three contributions to wine. The first of these is the reduction of high acid levels. The second is the provision of the stability that the wine needs to have in order to survive. The third is the positive change it creates in the aroma and taste characteristics of the wine.<\/p>\n\n\n\n

Malolactic conversion is provided by a microorganism called \u2018lactic acid bacteria\u2019. This bacteria already exists naturally within the ecosystems of wineries. Its introduction to newly opened production facilities requires careful implementation. Although the malolactic conversion process is completely independent of fermentation, it can also be seen that it is completed simultaneously with fermentation.<\/p>\n\n\n\n

Malolactic transformation is now a part of the process in almost all quality red wines and sparkling wines. Among white wines, Chardonnay stands out as the wine that responds best to this transformation. In some regions and wineries, especially in the production of Riesling and Chenin Blanc, which are known for their high acid levels, malolactic transformation is not included, and the acidic structure of the wine is preferred.<\/p>\n\n\n\n

The lactic acid bacteria that provide malolactic transformation prefer the acid structure to be weak in the environment it is in. It is beneficial for the temperature to be above 20o C to be effective. When these factors are considered, successful malolactic transformation requires a pH level greater than 3.1. A short reminder: The 7 point is the neutral point of acid and base. Lower values indicate an acidic environment, higher values indicate an alkaline environment.0 <\/sup>C\u2019nin \u00fczerine \u00e7\u0131kmas\u0131nda fayda var. Bu etkenlere bak\u0131ld\u0131\u011f\u0131nda ba\u015far\u0131l\u0131 malolaktik d\u00f6n\u00fc\u015f\u00fcm, PH seviyesinin 3,1\u2019den daha b\u00fcy\u00fck de\u011fere sahip olmas\u0131n\u0131 gerektiriyor. K\u0131sa bir hat\u0131rlatma: 7 noktas\u0131 asit ve baz\u0131n n\u00f6tr noktas\u0131. Daha d\u00fc\u015f\u00fck de\u011ferler asidik, daha y\u00fcksek de\u011ferler bazik ortam\u0131 ifade ediyor.<\/p>\n\n\n\n

In his book \u201cI Drink, Therefore I Am\u201d, philosopher Roger Scruton writes that fermentation progresses in stages, sometimes slowly, sometimes quickly, and each has its own by-products, and specifically mentions the malic and lactic acid stages in white wines. He states that the word malic comes from the Latin word malus, meaning apple, and indicates freshness, while the word lactic comes from the Greek word lactos, meaning milk, and adds an oily character to wine. In fact, this explanation also allows us to realize the advantages that etymological roots provide in describing flavors and aromas.<\/p>\n\n\n\n

When we think of \u2018winish\u2019 as a new language and unravel its relational structure with language families, we actually gain an important power to understand and express wine. The price of centuries of alienation from a product like wine, which was born and developed in our lands, is that today we find ourselves learning a new language for these concepts. It should come as no surprise that the scientific climate that enabled Pasteur to grow up and the places where the world's most famous wines are produced are the same geography.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Although it has fermentation in its name, don't believe it, this is actually a chemical process consisting of the transformation of one acid into another. If we know what fermentation is today, we owe this information to Louis Pasteur. Thanks to the studies he conducted approximately 150 years ago, we understood the role of yeast in fermentation, and with the developments made since then, wine producers have the conditions in which they can produce wine more safely. Scientists who followed the path opened by Pasteur were able to explain many other processes in this field in their advanced researches, both with the guidance of accumulated knowledge and with the developing technological equipment. Among these studies, today's topic is malolactic fermentation or, more correctly, malolactic transformation.<\/p>","protected":false},"author":2,"featured_media":991053,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-991052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\u015earap\u00e7a\u2019dan T\u00fcrk\u00e7e\u2019ye: Malolaktik Fermantasyon - Wayana Wine Bar<\/title>\n<meta name=\"description\" content=\"Ad\u0131nda fermantasyon ge\u00e7se de inanmay\u0131n, asl\u0131nda bu i\u015flem bir asidin ba\u015fka bir aside d\u00f6n\u00fc\u015fmesinden ibaret bir kimya i\u015flemi. Bug\u00fcn fermantasyonun\u00a0 ne oldu\u011funu biliyorsak, bu bilgiyi Louis Pasteur\u2019e bor\u00e7luyuz. Yakla\u015f\u0131k 150 y\u0131l \u00f6nce yapt\u0131\u011f\u0131 \u00e7al\u0131\u015fmalar sayesinde fermantasyonda mayan\u0131n g\u00f6revinin ne oldu\u011funu anlad\u0131k, o g\u00fcn bu g\u00fcn sa\u011flanan geli\u015fmelerle \u015farap \u00fcreticileri daha g\u00fcvenle \u00fcretim yapabilecekleri ko\u015fullara sahip oldular. Pasteur\u2019\u00fcn a\u00e7m\u0131\u015f oldu\u011fu yoldan ilerleyen bilim insanlar\u0131 ilerleyen ara\u015ft\u0131rmalarda hem biriken bilginin rehberli\u011fi hem de giderek geli\u015fen teknolojik donan\u0131m sayesinde bu alanda pek \u00e7ok ba\u015fka s\u00fcrecin de a\u00e7\u0131klamas\u0131n\u0131 yapabildiler. Bu ara\u015ft\u0131rmalar aras\u0131nda bug\u00fcnk\u00fc konu ba\u015fl\u0131\u011f\u0131m\u0131z olan malolaktik fermentasyon ya da daha do\u011fru ifadeyle malolaktik d\u00f6n\u00fc\u015f\u00fcm de var.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u015earap\u00e7a\u2019dan T\u00fcrk\u00e7e\u2019ye: Malolaktik Fermantasyon - Wayana Wine Bar\" \/>\n<meta property=\"og:description\" content=\"Ad\u0131nda fermantasyon ge\u00e7se de inanmay\u0131n, asl\u0131nda bu i\u015flem bir asidin ba\u015fka bir aside d\u00f6n\u00fc\u015fmesinden ibaret bir kimya i\u015flemi. Bug\u00fcn fermantasyonun\u00a0 ne oldu\u011funu biliyorsak, bu bilgiyi Louis Pasteur\u2019e bor\u00e7luyuz. Yakla\u015f\u0131k 150 y\u0131l \u00f6nce yapt\u0131\u011f\u0131 \u00e7al\u0131\u015fmalar sayesinde fermantasyonda mayan\u0131n g\u00f6revinin ne oldu\u011funu anlad\u0131k, o g\u00fcn bu g\u00fcn sa\u011flanan geli\u015fmelerle \u015farap \u00fcreticileri daha g\u00fcvenle \u00fcretim yapabilecekleri ko\u015fullara sahip oldular. Pasteur\u2019\u00fcn a\u00e7m\u0131\u015f oldu\u011fu yoldan ilerleyen bilim insanlar\u0131 ilerleyen ara\u015ft\u0131rmalarda hem biriken bilginin rehberli\u011fi hem de giderek geli\u015fen teknolojik donan\u0131m sayesinde bu alanda pek \u00e7ok ba\u015fka s\u00fcrecin de a\u00e7\u0131klamas\u0131n\u0131 yapabildiler. Bu ara\u015ft\u0131rmalar aras\u0131nda bug\u00fcnk\u00fc konu ba\u015fl\u0131\u011f\u0131m\u0131z olan malolaktik fermentasyon ya da daha do\u011fru ifadeyle malolaktik d\u00f6n\u00fc\u015f\u00fcm de var.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/\" \/>\n<meta property=\"og:site_name\" content=\"Wayana Wine Bar\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-14T21:01:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-14T21:01:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.wayanatapas.com\/wp-content\/uploads\/2024\/06\/Paper-Chromatographic-Test.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"3 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/#website\",\"url\":\"https:\/\/www.wayanatapas.com\/en\/\",\"name\":\"Wayana Wine Bar\",\"description\":\"Wayana Tapas\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.wayanatapas.com\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.wayanatapas.com\/wp-content\/uploads\/2024\/06\/Paper-Chromatographic-Test.jpeg\",\"width\":1024,\"height\":1024},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/#webpage\",\"url\":\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/\",\"name\":\"\\u015earap\\u00e7a\\u2019dan T\\u00fcrk\\u00e7e\\u2019ye: Malolaktik Fermantasyon - Wayana Wine Bar\",\"isPartOf\":{\"@id\":\"https:\/\/www.wayanatapas.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.wayanatapas.com\/en\/sarapcadan-turkceye-malolaktik-fermantasyon\/#primaryimage\"},\"datePublished\":\"2024-06-14T21:01:11+00:00\",\"dateModified\":\"2024-06-14T21:01:13+00:00\",\"author\":{\"@id\":\"https:\/\/www.wayanatapas.com\/en\/#\/schema\/person\/851ceffa51197e2af70b71c125f2bd04\"},\"description\":\"Ad\\u0131nda fermantasyon ge\\u00e7se de inanmay\\u0131n, asl\\u0131nda bu i\\u015flem bir asidin ba\\u015fka bir aside d\\u00f6n\\u00fc\\u015fmesinden ibaret bir kimya i\\u015flemi. 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