earlier in the malolactic fermentation process limits diacetyl production by inhibiting the bacteria and limiting their activity in its entirety, including the conversion of malic to lactic acid. Wine faults The most common fault associated with malolactic fermentation is its occurrence when it is not desired. This could be for a wine that is meant to be acidic and fruity (such as Riesling) or it could be a wine that was previously thought to have gone through MLF and bottled only to have malolactic fermentation commence in the bottle. The outcome of this "in-bottle" fermentation is often gassy, hazy wine that can be unpalatable to consumers. Improvement in sanitation and control of lactic acid bacteria in the winery can limit the occurrence of these faults. For early Vinho Verde producers, the slight effervesce that came from in-bottle malolactic fermentation was considered a distinguishing trait that consumers enjoyed in the wine. However, wineries had to market the wine in opaque bottles to mask the turbidity and sediment that the "in-bottle MLF" produced. Today, most Vinho Verde producers no longer follow this practice and instead complete malolactic fermentation prior to bottle with the slight sparkle being added by artificial carbonation. While not necessarily a fault, malolactic fermentation does have the potential of making a wine "protein unstable" due to the resulting change in pH which affects the solubility of proteins in wine. For this reason, protein fining and heat stability tests on wine usually take place after malolactic fermentation has run to completion. Volatile acidity While volatile acidity (VA) is usually measured in terms of acetic acid content, its sensory perception is a combination of acetic (vinegary aromas) and ethyl acetate (nail polish remover and model airplane glue aromas). High levels of VA can inhibit wine yeast and may lead to a sluggish or stuck fermentation. Several microbes can be a source for VA, including Acetobacter, Brettanomyces, and film yeast such as Candida, as well as LAB. However, while LAB usually only produce acetic acid, these other microbes often produce ethyl acetate, as well as acetic acid. Most wine-producing countries have laws regulating the amount volatile acidity permitted for wine available for sale and consumption. In the United States, the legal limit is 0.9 g/L for foreign wine exported to the United States, 1.2 g/L for white table wine, 1.4 g/L for red wine, 1.5 g/L for white dessert wine, and 1.7