What does "malolactic fermentation" do to wine?

Malolactic fermentation is a crucial process in winemaking, particularly for many red wines and some white wines, such as Chardonnay. It involves the conversion of malic acid, which is naturally occurring in grapes, into lactic acid and carbon dioxide by lactic acid bacteria.

This transformation results in a softer mouthfeel and reduces the sharpness associated with malic acid, thus softening the overall acidity of the wine. The lactic acid produced is generally smoother and rounder compared to the more aggressive malic acid. This process not only alters the acidity profile of the wine but also contributes to the complexity of flavors, often imparting buttery or creamy notes to the final product, especially in wines like full-bodied Chardonnay.

Other options do not accurately describe the effects of malolactic fermentation. Increasing acidity would be contrary to its purpose, while reducing sweetness is more closely related to fermentation involving sugars and yeast, and carbonation is associated with sparkling wines, not themalolactic fermentation process.