Malolactic fermentation

Step 5 · optional

Malolactic fermentation converts malic acid into lactic acid in the base wine.1 In Champagne it is optional: each producer decides whether to do it fully, partly or not at all.2,1

What it does

After the first fermentation, malic acid in the base wine can be converted into lactic acid.1 The conversion lowers the acidity of the wine.

A producer's choice

The Comité Champagne describes malolactic fermentation as optional, decided by each producer, and it can be complete, partial or not done.2,1 The Champagne cahier des charges (INAO draft under national opposition) does not address it at all.3 So two wines from the same appellation can differ on this point.

The three options

ChoiceWhat happens to malic acid
FullConverted to lactic acid2
PartialPartly converted2
NoneKept in the wine2

EU rules for the traditional method terms deal with the second fermentation, the time on lees and disgorging, not with malolactic fermentation.4

Where it fits

The step comes between the first fermentation and assemblage, while the base wines are still separate. It is part of making the base wine for the traditional method and other two-fermentation methods.

See also

First fermentationMethodsAssemblage and reserve winesMethodsTraditional methodMethodsChampagneRegions

Sources

  1. Comité Champagne / champagne.education. L'élaboration du Champagne (fiche) (2024)
  2. Comité Champagne (champagne.fr). Fermentation
  3. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  4. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)

Facts checked on 2026-10-19