Which winemaking technique is used to soften a wine's acidity and enhance its flavor?

Malolactic fermentation is a winemaking technique specifically designed to reduce a wine's acidity and improve its flavor profile. During this process, certain bacteria convert harsh malic acid, which is naturally present in grapes, into softer lactic acid. This transformation not only lowers the overall acidity of the wine but also adds complexity and richness to its flavors, often resulting in a creamier mouthfeel and a rounder taste.

This technique is especially common in the production of white wines, such as Chardonnay, where it can help achieve a more balanced and approachable final product. Additionally, it can contribute to desirable flavor notes, such as buttery or creamy characteristics, which can enhance the overall enjoyment of the wine.

Other techniques listed do not serve the same purpose. For instance, micro-oxygenation involves the controlled introduction of oxygen during aging to soften tannins and enhance aromas, but it does not directly affect acidity. Chaptalization is the process of adding sugar to the must to increase alcohol content, and fermentation in concrete tanks primarily affects the texture and mineral qualities of the wine rather than acidity. Thus, malolactic fermentation stands out as the technique dedicated to softening acidity and enriching flavor in winemaking.