The malolactic fermentation (MLF) transforms malic acid into lactic acid.

It influences the development of wine’s aromas, resulting in softer, riper, and creamier sensations in champagne.

MLF is an optional process used by most champagne makers, after the first fermentation, and before the second fermentation.

However, a few houses avoid it, in some or all of their wines, for the sake of the grapes’ varietal expression. Some houses that traditionally block MLF are Gosset, Lanson, and Salon.