Thanks to secondary fermentation wine flavors get nice and soft, removing rough edges and balance the wine. Most red wines produced have gone through this fermentation, either naturally or artificially. Malolactic fermentation in wine is desirable in wines from cooler regions (more acidic), while avoiding the warmer wine regions (higher pH). It has been thought beneficial for red wines, but equally it is now beginning to think the same for white wines. The acid wines have a character and power to withstand long periods of care and aging in the barrel, in order to provide special features notes dairy (milk, cheese, yogurt, cream, butter) and transform the body texture and density on the palate. Sometimes inoculated malolactic bacteria in wine artificially in order to cause fermentation. An example of extensive use of this type of fermentation found in Chardonnay wines from California.
The MLF can occur in three different phases of wine making: In the must, when bacterial growth is anticipated to the yeast during the alcoholic fermentation, usually coinciding with their final stages, took place after alcoholic fermentation in wine decanted and even later when they have already been bottled at cask fermentation The main function of barrel fermentation of must is to get more structured and elegant wine with hints of wood harmonize their taste in the mouth. It makes filling the barrels with white must complete its filling to prevent overflow in the most tumultuous fermentation. In some wine regions, filling the barrels must be done when the density has decreased between 1000-1010, fermented in a first stage tank to prevent spills in the barrels.