How can a winemaker encourage malolactic conversion?

Raising the temperature of the wine is a key tactic in encouraging malolactic conversion. This process involves the transformation of malic acid, known for its tartness, into lactic acid, which offers a softer taste profile. Higher temperatures create an environment that is more conducive to the activity of winemaking bacteria, specifically Oenococcus oeni, which are responsible for this conversion. In warmer conditions, these bacteria are more active, facilitating the desired change in acidity and enhancing the wine's mouthfeel and complexity.

In contrast, reducing acidity levels might have a role in the broader context of winemaking, yet it does not directly promote the malolactic fermentation process itself. Adding sugar generally serves to increase the alcohol content rather than to foster malolactic bacteria activity. Increasing the amount of sulfur dioxide (SO2), while important for preventing unwanted bacteria and spoilage, can inhibit malolactic fermentation because SO2 is antimicrobial and can kill the necessary bacteria needed for the conversion. Thus, raising the temperature is the best approach to facilitating malolactic conversion.