How Wine is Made

Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate presence. Most red wines go through malolactic fermentation to reduce their acidity and some fuller bodied white wines are sent through malolactic fermentation (usually in the barrel) to mellow them out a bit more.