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M

Maceration

A term that is usually applied to the period during the vinification process when the fermenting juice is in contact with its skins. This traditionally involves red winemaking, but it is on the increase for white wines.

Macération Carbonique

A generic French term covering several methods of vinifying wine under the pressure of carbonic gas. Beaujolais Nouveau is a classic example characterized by amylic aromas (peardrops, bubble gum, nail varnish).

Malic Acid

A very strong tasting acid that diminishes during the fruit's ripening process, but still persists in ripe grapes and, although reduced by fermentation, in wine too.

The quality of malic acid present in wine may be considered too much, particularly in red wine, and the smooting effect of replacing it with just two thirds the quantity of the much weaker lactic acid is often desirable.

Malolactic

The so called malolactic fermentation is sometimes referred to as a secondary fermentation, but it is actually a biochemical process that converts the hard malic acid of unripe grapes into soft lactic acid and carbonic gas.

Méthode Champenoise

The process in which an effervescense is produced through secondary fermentation in the same bottle the wine is sold in. This method is used for Champagne and other good quality sparkling wines. In Europe the term is forbidden on the label of any wine other than Champagne, which never appear to use it anyway.