What contribution does malolactic fermentation make to wine?

Malolactic fermentation is a significant process in winemaking primarily because it softens the acidity of the wine and introduces buttery flavors. This fermentation occurs when lactic acid bacteria convert sharper malic acid, which is naturally present in grapes, into the softer lactic acid. The result is a wine that is less tart and more rounded on the palate.

Additionally, this process can produce diacetyl, a compound that contributes a buttery aroma and flavor, commonly valued in certain styles of wine, especially in many Chardonnay wines. The transformation not only makes the wine more palatable but also plays a crucial role in the overall mouthfeel and complexity of the wine, which can enhance the experience for the taster.

This understanding highlights why the contribution of malolactic fermentation is integral to the winemaking process, particularly in achieving desired sensory characteristics in the final product.