Malolactic fermentation: this is the second fermentation,
which can be induced or not by the winemaker. It considerably decreases the
acidity of the base wines. Champagne obtained from base wines that have
undergone malolactic fermentation will be smoother and more complex. A producer who blocks the malolactic
fermentation will obtain fresher champagne, livelier and more mineral-like with
a longer ageing potential.
