RT Journal Article
SR Electronic
T1 Management of Malolactic Fermentation in Warm-Climate Wines: Challenges and Inhibition Strategies
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 0770019
DO 10.5344/ajev.2026.25053
VO 77
IS 2
A1 Blackstone, Julia
A1 Botezatu, Andreea
YR 2026
UL http://www.ajevonline.org/content/77/2/0770019.abstract
AB Background and goals Malolactic fermentation (MLF) is a secondary fermentation process that converts l-malic acid to l-lactic acid, thereby softening acidity and contributing to microbial stability and sensory complexity in wine. Although MLF is beneficial in cool-climate winemaking, its effects in warm-climate wines can be detrimental, as these wines often have low acidity and high pH prior to fermentation. This review examines how MLF influences chemical, microbial, and sensory attributes under warm-climate conditions and consolidates strategies for its control.Methods and key findings Peer-reviewed research and technical studies on MLF in high-pH and high-temperature wines were synthesized to identify major challenges and control methods. Warm-climate conditions were found to intensify color degradation, increase volatile acidity, and promote spoilage by lactic acid bacteria. This review highlights several effective management tools, including molecular sulfur dioxide, lysozyme, fumaric acid, nisin, and chitosan-based treatments. Among these, fumaric acid showed strong inhibition of MLF with minimal sensory impact, whereas lysozyme and nisin offered selective microbial control.Conclusions and significance In warm-climate winemaking, spontaneous or poorly managed MLF can compromise acidity, color stability, and flavor integrity. Targeted control strategies allow winemakers to preserve freshness, microbial balance, and phenolic quality in high-pH wines. These findings emphasize the importance of region-specific MLF management and encourage further applied research to refine management protocols suited to warm-climate enological practices.