What does the term "malolactic fermentation" refer to in winemaking?

Malolactic fermentation is an important process in winemaking that involves the conversion of malic acid, which is found naturally in grapes, into lactic acid by lactic acid bacteria. This transformation softens the acidity of the wine, making it smoother and rounder on the palate. The result is typically a wine that feels less sharp and aggressive compared to one that retains higher levels of malic acid.

This process is particularly common in the production of certain types of red wines and some white wines, such as Chardonnay, where a creamier mouthfeel and enriched complexity are desired. By reducing the acidity, malolactic fermentation can enhance the wine's overall balance and flavor profile, often making it more appealing to consumers who prefer a softer taste.

Other options address different aspects of winemaking but do not accurately describe malolactic fermentation. For instance, fruit flavor intensification refers to various extraction and fermentation techniques rather than the specific acid conversion that occurs during malolactic fermentation. Filtering wine is a separate process aimed at clarity and stability. The use of wild yeast strains pertains to fermentation techniques but does not relate to the specific biochemical transformation that malolactic fermentation entails.