What happens during malolactic fermentation?

During malolactic fermentation, malic acids present in the wine are converted into lactic acids. This process is essential for many winemakers, particularly in the production of certain red wines and some white wines like Chardonnay. The conversion softens the wine’s mouthfeel, reducing acidity and adding complexity to the flavor profile.

Malic acid, which is quite tart and sharp, is naturally occurring in grapes and can contribute to the overall acidity of the wine. By transforming it into lactic acid, which is smoother and creamier, malolactic fermentation can enhance the wine’s overall smoothness and roundness on the palate. This is particularly desirable in regions with cooler climates where grapes might have higher acidity.

This fermentation typically occurs after the primary fermentation, where yeast converts sugars into alcohol and carbon dioxide, thus differentiating it from the initial fermentation process. The other options deal with different aspects of winemaking that do not relate directly to the specific biochemical changes that occur during malolactic fermentation.