Which process do winemakers use to enhance the buttery flavor and creamy texture in white wines?

Malolactic fermentation is the crucial process used by winemakers to enhance the buttery flavor and creamy texture in white wines. During this process, non-maloactic bacteria convert malic acid, which is naturally present in grapes and has a tart taste, into lactic acid, which is softer and creamier in profile. This not only reduces the acidity of the wine but also introduces a range of flavors, including buttery notes that are often associated with certain styles of white wine, particularly Chardonnay.

The creamy texture that results from malolactic fermentation is a desirable characteristic in many white wines, lending them a rounder mouthfeel and richer body. This process is often encouraged in warmer climates where grapes can achieve high acidity, and it is a stylistic choice that can significantly influence the final profile of the wine.

Maceration refers to the process of soaking the grape skins and seeds with the juice, primarily used in red winemaking to extract color and tannins, and does not specifically aid in developing buttery flavors or creamy texture in white wines. Similarly, carbonic maceration is used predominantly in producing fruity, low-tannin red wines and does not enhance the characteristics sought after in white wines either. Fermentation itself is a broad term encompassing the conversion