What is the process known as 'malolactic fermentation'?

Malolactic fermentation is a crucial process in winemaking where malic acid, which is naturally found in grapes and tends to have a sharper taste, is converted into lactic acid, resulting in a softer and creamier mouthfeel in the wine. This transformation occurs thanks to bacteria, particularly Oenococcus oeni, which metabolize the malic acid. The outcome is not just improved flavor and texture but also a reduction in the acidity level of the wine, leading to a smoother taste profile.

This process is especially prevalent in red wines and some white wines like Chardonnay, where a creamier profile is often desired. The conversion of malic to lactic acid is crucial for giving wines their characteristic roundness and complexity, which is why it is a key step in the winemaking process.