Changes

==Malolactic Fermentation==

Malolactic fermentation (MLF) is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB). The main impact of MLF on cider is likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid<ref>https://winemakermag.com/493-mastering-malolactic-fermentation-tips-from-the-pros</ref>, and the conversion will decrease pH and change the perception of acidity. The process can create other compounds and change the flavor or aroma of the cider; notably MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity.<ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref>

==Methods==