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I will attempt herein to explain why. Most grape concentrates are made by boiling grape juice at reduced pressure to eliminate about 75-80% of the water naturally present. In principle, making wine from concentrates is a simple, straightforward matter.
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.he onset of malolactic fermentation in the bottle is usually considered a wine fault, as the wine will appear to the consumer to still be fermenting (as a result of CO 2 being produced).