What is the primary purpose of malolactic fermentation?

The primary purpose of malolactic fermentation is to soften the acidity of the wine. This process involves the conversion of harsher malic acid, which is naturally present in grapes and imparts a sharp taste, into softer lactic acid, which has a creamier and rounder mouthfeel. This transformation is particularly beneficial for certain wine styles, such as Chardonnay, where winemakers desire a smoother and more integrated acidity.

By achieving this chemical change, malolactic fermentation enhances the overall balance and complexity of the wine, leading to a more mellow flavor profile. It is often employed in red wines and some white wines to create a more approachable taste. Understanding this fermentation process is crucial for sommeliers as it impacts the sensory characteristics of the wine and influences food pairing decisions.