What type of wines benefit most from controlled malolactic conversion?

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Controlled malolactic conversion is primarily beneficial for white wines with high acidity, as this process reduces the sharpness of malic acid, making the wine smoother and more balanced. High acidity in white wines can lead to a perception of tartness, which might not be desirable. By converting malic acid into lactic acid, winemakers can create a softer mouthfeel and enhance the flavor profile, adding complexity and reducing bitterness.

While red wines often undergo malolactic fermentation to soften tannins and add complexity, the question specifically highlights wines with high acidity, where the controlled process excels at balancing the wine's profile. Sparkling wines may also benefit from this conversion, but typically it is done in a specific manner and isn't the primary focus in sparkling wine production, as the secondary fermentation is key to their characteristics. Thus, the emphasis on controlled malolactic conversion aligns specifically with the needs of highly acidic white wines, making this answer the most suitable choice.

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