Which technique is primarily used to improve the mouthfeel of wine?

The technique that is primarily used to improve the mouthfeel of wine is malolactic fermentation. This process involves converting harsh malic acid found in the wine into softer lactic acid through the action of specific bacteria. As malolactic fermentation occurs, it not only reduces acidity but also adds a creamy texture and fuller body to the wine. This transformation contributes to a more rounded and pleasant mouthfeel, which can enhance the overall sensory experience for the wine drinker.

In contrast, the other techniques serve different purposes. Flocculation is primarily associated with the settling of yeast cells and clarifying the wine rather than affecting mouthfeel. Carbonic maceration is a fermentation technique that emphasizes fruity aromas and freshness, typically in red wines, but it does not directly impact mouthfeel significantly. Cold stabilization is a process used to prevent tartrate crystals from forming in the wine, ensuring its appearance and stability, but it does not alter the texture of the wine in the way that malolactic fermentation does.