What term describes the process of converting malic acid to lactic acid during fermentation?

The process of converting malic acid to lactic acid during fermentation is specifically known as malolactic fermentation. This process is particularly important in winemaking, especially for certain types of wines, as it helps to soften the acidity and enhance the flavor profile. During malolactic fermentation, lactic acid bacteria convert the sharper malic acid, which is found in grapes, into the smoother lactic acid. This transformation results in a creamier mouthfeel and can also contribute to complex flavors and aromas in the wine.

The term "malolactic fermentation" is distinct from other types of fermentation processes. Continuous fermentation typically refers to a technique where fermentation occurs continuously rather than in batches, while chemical fermentation is a broader term not specific to lactic acid conversion. Natural fermentation involves the use of wild yeast and bacteria, but it does not specifically denote the conversion of malic to lactic acid. Therefore, the specificity of malolactic fermentation in describing the conversion of these acids makes it the correct answer.