What is “malolactic fermentation” in winemaking?

Malolactic fermentation is a key winemaking process where malic acid, which is naturally present in grapes and is known for its tartness, is converted into lactic acid by specific bacteria, primarily Oenococcus oeni. This transformation softens the overall acidity of the wine, resulting in a smoother, creamier mouthfeel and can add complexity to the flavor profile. The process is particularly desirable in certain white wines, especially those made from Chardonnay, as it can contribute to a buttery texture and enhance the wine's aromatic qualities.

While other fermentation types exist, malolactic fermentation specifically alters the acidity in this particular manner. This is why the choice emphasizing the conversion from malic acid to lactic acid is accurate, highlighting the biochemical conversion that defines this process.