The most common fault associated with malolactic fermentation is its occurrence when it is not desired. This could be for a wine that is meant to be acidic and fruity (such as Riesling) or it could be a wine that was previously thought to have gone through MLF and bottled only to have malolactic fermentation commence in the bottle. The outcome of this "in-bottle" fermentation is often gassy, hazy wine that can be unpalatable to consumers. Improvement in sanitation and control of lactic acid bacteria in the winery can limit the occurrence of these faults.