Malolactic fermentation makes white wine?

Malolactic fermentation makes white wine?

• A. Sourer
• B. Creamier
• C. Richer in color
• D. Less oaky

Answer: (B)

Malolactic fermentation is a secondary process where sharp malic acid is converted into softer lactic acid, which lowers acidity and broadens the wine’s texture. In white wines, this softening often translates to a rounder, creamier mouthfeel, and diacetyl can add a buttery, creamy note. So the result most people recognize is a creamier texture rather than increased sourness, deeper color, or reduced oak influence. That’s why creamier is the best description.

Malolactic fermentation is a secondary process where sharp malic acid is converted into softer lactic acid, which lowers acidity and broadens the wine’s texture. In white wines, this softening often translates to a rounder, creamier mouthfeel, and diacetyl can add a buttery, creamy note. So the result most people recognize is a creamier texture rather than increased sourness, deeper color, or reduced oak influence. That’s why creamier is the best description.