when exactly is the malolactic fermentation induced

Fermentation and maceration  >>> Devatting (draining the free run wine) >>> Pressing >>> Racking off the gross lees  >>>>> Racking off the fine lees

Where in the above flow chart extract does the malo occur?

Sequentially, is it the same for red wines and white wines?

In what (container) does it occur?

Thanks

 

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