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Besides deacidifying the wine, during malolactic fermentation (MLF) the bacteria also affect the final aroma and taste balance of the wine by modifying fruit derived aromas and producing aroma active compounds themselves. Taste panels have described differences in the aroma, body (mouthfeel), and length of aftertaste of wines which were made with and without MLF. The contribution of the aromas of MLF can be recognized in white and red wines. Detailed analysis of malolactic and non-ML wines with taste panels and gas chromatography olfactometry shows that MLF can enhance and reduce the fruity aroma of a wine, it also can reduce strong vegetative aromas, and it contributes its own characteristic aromas. Flavor characteristics of individual strains of lactic acid bacteria can also be distinguished. Some strains produce characteristic strong buttery, yeasty, nutty aromas. Other strains do not contribute strong flavors. Overall the effect of MLF on wine depends on the characteristics of the individual strain, on the intensity of the aromas of the grape variety, and on the use of vinification techniques such as extended lees contact barrel fermentation and barrel aging. Detailed studies of the aroma and taste contribution of the bacteria have only been possible in the last few years with the improvement of grape and cellar hygiene and with the use of selected yeast and bacterial cultures. Fermentations with selected strains under controlled conditions allow in pilot studies and industrial fermentations together with new methods of analysis of the aroma active compounds in wine, will in the coming years, allow a better characterization of the bacteria and their contribution to the wine aroma and taste.
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