How does malolactic fermentation influence the taste of wine?
ANSWER: Malolactic fermentation is the natural process of converting malic acid to lactic acid.It occurs naturally by letting remaining bacteria feed on the wine’s malic acid. It is typically encouraged in most red wines and some whites like Chardonnays. There are several reasons a winemaker may encourage this process. But as a wine drinker, the main effect you will notice in wines that have undergone this process is a “softening” of the wine’s mouth feel. This process effectively reduces the wine's overall natural acidity, thus reducing its crisp and tart characteristics, thus creating a softer, seemingly sweeter wine. Malolactic fermentation can also reduce or remove other undesirable flavor components.