Fermentation malolactique

Each producer decides whether to use it, and it can be full, partial or not done at all.³ The Champagne specification does not address malolactic fermentation.⁴

It takes place after alcoholic fermentation, on the still vins clairs, and before assemblage.¹ The base wines themselves come from alcoholic fermentation, which usually takes place in stainless steel vats and sometimes in oak.³ The change is in the acids: malic acid becomes lactic acid.⁵ See malolactic fermentation and first fermentation.