Changes

Malolactic fermentation (MLF) is a process through which malic acid is converted, to lactic acid by lactic acid bacteria (expand on thisLAB), to lactic acid. This conversion The main impact of MLF on cider is generally considered favorable likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid (source needed). Besides smoothing , and the conversion will soften the acidity by chemically changing the acid molecular, MLF will . The process can create other compounds, and change the flavor or aroma of the cider; notably it MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, as well as acetic acid and some estersbut together may increase perceived complexity.<ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref>