What is malolactic fermentation and why is it used?

Malolactic fermentation is a critical secondary fermentation process in winemaking where malic acid, which is naturally present in grapes, is converted into lactic acid by lactic acid bacteria. This process softens the acidity of the wine, making it smoother and more palatable. As a result, wines that undergo malolactic fermentation tend to taste fuller and rounder, which enhances the mouthfeel and overall complexity of the wine. Additionally, this fermentation can produce diacetyl, a compound that adds a buttery flavor, further enriching the wine's profile.

While other processes might focus on different aspects of winemaking, such as carbonation or enhancing fruity flavors, the primary purpose of malolactic fermentation is to reduce harsh acidity and create a more balanced and complex flavor experience in the finished wine.