In winemaking, what does the term "malolactic fermentation" refer to?

Malolactic fermentation is a critical process in winemaking, particularly for certain types of wines where the winemaker aims to soften the wine's acidity. This secondary fermentation involves the conversion of harsher malic acid, found in grapes, into softer lactic acid by specific bacteria. This transformation can lead to a smoother mouthfeel and a rounder taste profile, which is especially desirable in red wines and some full-bodied white wines like Chardonnay.

The outcome of this fermentation is not only a reduction in acidity but also the potential development of complex flavors, including buttery or creamy notes, which are sought after in many wines. The process is often utilized to achieve a more balanced and approachable wine, making it an essential technique for winemakers looking to enhance the quality and character of their product.

While other choices relate to various aspects of winemaking, they do not accurately describe malolactic fermentation's role in managing acidity and texture, which is why this answer is clearly the right choice.