In the context of winemaking, what does 'malolactic fermentation' achieve?

Malolactic fermentation is a crucial process in winemaking that specifically targets the acidity of the wine. During this fermentation, malic acid, which is naturally present in grapes and tends to have a sharp, tart flavor, is converted into lactic acid by certain bacteria. Lactic acid is softer and lends a creamier texture to the wine, resulting in a smoother mouthfeel and reducing the overall acidity. This transformation is particularly valued in the production of certain styles of white wines and red wines, allowing for a more balanced flavor profile.

The other options address different aspects of winemaking that do not pertain to the purpose of malolactic fermentation. For instance, carbonation addition is a separate process aimed at producing sparkling wines. Increasing sweetness involves residual sugars, which is unrelated to the acid conversion in malolactic fermentation. Lastly, enhancing floral notes typically relates to fermentation conditions and grape varietals rather than the malolactic process itself.