Abstract: In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as maloactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolatic bacteria of the genus Lactobacillus, the bacteria being capable of decarboxylating malic acid at a pH below about 3.2 without any significant consumption of sugar present in the must or fruit juice and substantially without any production of volatile acidity. The malolactic bacteria may be added before or at the commencement of alcoholic fermentation. One malolatic strain suitable in the method is Lactobacillus plantarum DSM 4361.