What is the main purpose of malolactic fermentation?

Malolactic fermentation is a process that primarily serves to soften the acidity in wine. During this fermentation, tart malic acid is converted into softer lactic acid by specific bacteria. This transformation reduces the sharpness of the acidity, resulting in a creamier mouthfeel and a smoother taste profile in the finished wine.

This process is particularly common in the production of certain white wines, such as Chardonnay, and in some red wines, as it can add complexity and depth to the flavor profile while also helping to stabilize the wine microbiologically.

Understanding this process is essential for anyone involved in winemaking or wine appreciation, as it plays a crucial role in shaping the characteristics of a final product.