Which winemaking process can soften a wine's acidity?

Malolactic fermentation is the winemaking process that can soften a wine's acidity. This occurs when malic acid, which is naturally high in young wines (especially whites), is converted into lactic acid by specific bacteria. Lactic acid is gentler on the palate compared to malic acid and has a creamier mouthfeel, which contributes to a softer and rounder profile in the wine. This process is particularly common in the production of certain white wines, such as Chardonnay, as well as in some red wines, where a smoother texture and reduction in sharp acidity are desired.

In contrast, fermentation generally increases the production of alcohol and can influence a wine's flavor profile but does not inherently soften acidity. Filtration is primarily a method used to clarify and stabilize wine before bottling, having negligible impact on acidity. Carbonic maceration is a fermentation technique used mainly with red grapes that enhances fruity characteristics and results in softer tannins, but it does not specifically target the reduction of acidity in the wine.