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Malolactic fermentation can aid in making a wine "microbiologically stable" in that the lactic acid bacteria consume many of the leftover nutrients that other spoilage microbes could use to develop wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of ...
A liqueur de tirage (sugar) is then added to the wine and bottled. A second fermentation then occurs in the bottle from yeast and the sugar from the liqueur de tirage. The wine is then dégorgé or disgorged and a liqueur de dosage or mix (liquor more or less sweet depending on the desired final product: brut, demi-sec, or doux).