malolacticadj.n.

Brit.

/ˌmaləʊˈlaktɪk/,

/ˌmeɪləʊˈlaktɪk/, U.S.

/ˌmæloʊˈlæktɪk/

Origin: A borrowing from French. Etymon: French malo-lactique.

Etymology: < French malo-lactique (A. Rosenstiehl 1908, in Revue de viticulture 29 512) < mal- (in malique malic adj.) + -o- -o- connective + lactique lactic adj., probably after scientific Latin malolacticus as specific epithet of Micrococcus malolacticus (W. Seifert 1901, in Zeitschr. f. landwirtschaftliche Versuchswesen in Oesterreich 4 987).

Winemaking.

A. adj.

Designating or relating to a secondary fermentation during which malic acid in wine is converted to lactic acid.

ΘΚΠ

the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [adjective] > relating to secondary fermentation

malolactic1908

1908 Jrnl. Chem. Soc. 94 723 The malic acid of grape-juice partly disappears during fermentation, but no lactic acid is formed, and the ‘malo-lactic’ fermentation of Rosenstiehl..does not exist.

1951 M. A. Amerine & M. A. Joslyn Table Wines vii. 100 Certain wines, particularly those of high acidity, are sometimes left on the lees in order to promote the malo-lactic fermentation.

1959 Jrnl. Appl. Bacteriol. 22 385 Knowledge of the systematic classification of the malolactic bacteria is now much improved.

1991 Wine & Spirits Apr. 46/2 The total aroma profile of the full malolactic wine..is huge.

B. n.

Malolactic fermentation.

ΘΚΠ

the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > fermentation > secondary

reboiling1432

malolactic1989

1989 Daily Tel. 16 Sept. (Colour Suppl.) 66/2 This involves..encouraging a second, softening fermentation called the ‘malolactic’.

1991 Wine Spectator 31 Aug. 43/2 After about four to five days, nearly all the wine is transferred to French oak casks, where the fermentation and the malolactic occurs [sic].

This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022).

单词	malolactic
释义	malolacticadj.n. Brit. /ˌmaləʊˈlaktɪk/, /ˌmeɪləʊˈlaktɪk/, U.S. /ˌmæloʊˈlæktɪk/ Origin: A borrowing from French. Etymon: French malo-lactique. Etymology: < French malo-lactique (A. Rosenstiehl 1908, in Revue de viticulture 29 512) < mal- (in malique malic adj.) + -o- -o- connective + lactique lactic adj., probably after scientific Latin malolacticus as specific epithet of Micrococcus malolacticus (W. Seifert 1901, in Zeitschr. f. landwirtschaftliche Versuchswesen in Oesterreich 4 987). Winemaking. A. adj. Designating or relating to a secondary fermentation during which malic acid in wine is converted to lactic acid. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [adjective] > relating to secondary fermentation malolactic1908 1908 Jrnl. Chem. Soc. 94 723 The malic acid of grape-juice partly disappears during fermentation, but no lactic acid is formed, and the ‘malo-lactic’ fermentation of Rosenstiehl..does not exist. 1951 M. A. Amerine & M. A. Joslyn Table Wines vii. 100 Certain wines, particularly those of high acidity, are sometimes left on the lees in order to promote the malo-lactic fermentation. 1959 Jrnl. Appl. Bacteriol. 22 385 Knowledge of the systematic classification of the malolactic bacteria is now much improved. 1991 Wine & Spirits Apr. 46/2 The total aroma profile of the full malolactic wine..is huge. B. n. Malolactic fermentation. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > fermentation > secondary reboiling1432 malolactic1989 1989 Daily Tel. 16 Sept. (Colour Suppl.) 66/2 This involves..encouraging a second, softening fermentation called the ‘malolactic’. 1991 Wine Spectator 31 Aug. 43/2 After about four to five days, nearly all the wine is transferred to French oak casks, where the fermentation and the malolactic occurs [sic]. This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022). < adj.n.1908
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