Malolactic fermentation

Malolactic fermentation is a process often used in winemaking where tart malic acid, naturally present in grapes, is converted into softer lactic acid by specific bacteria. This transformation reduces the wine's sharpness and adds complexity, resulting in a smoother, creamier texture and flavors that can include butter or cream. It’s common in red wines and some white wines, like Chardonnay. This process not only enhances the taste but also stabilizes the wine, improving its aging potential. Overall, malolactic fermentation plays a key role in the development of a wine's character and quality.