What is a primary outcome of malolactic fermentation?

Malolactic fermentation is a key process in winemaking, particularly for red wines and some white wines that benefit from added complexity and smoother characteristics. During this process, malic acid, which is naturally present in grape juice, is converted into lactic acid by specific bacteria. This transformation is significant because lactic acid has a much softer taste compared to the sharper, more tart flavor of malic acid.

As a result of this conversion, wines often display a softer mouthfeel, which can make them more approachable and pleasant to drink. This is especially desirable in fuller-bodied wines where a smoother texture enhances the overall sensory experience.

The other options, such as increased sweetness, increased tannins, and improved clarity, do not directly relate to the primary outcomes of malolactic fermentation. Sweetness generally relates to residual sugars, tannins are a structural component from grape skins and seeds, and clarity refers to the visual aspects of the wine, which can be influenced by filtration and other processes rather than malolactic fermentation. Thus, the primary outcome of this fermentation process is indeed the creation of a softer mouthfeel in the finished wine.