Malolactic fermentation in Champagne typically has what effect on the wine?

• A. Increases acidity
• B. Reduces sharp acidity and softens mouthfeel with possible buttery notes
• C. Has no effect on mouthfeel
• D. Occurs only in red wines

Answer: (B)

Malolactic fermentation changes the acid profile of wine. It turns sharp malic acid into softer lactic acid, which lowers the perception of tartness and makes the mouthfeel feel rounder. In Champagne, this softening effect often comes with the potential for buttery notes created by diacetyl production, adding a creamy character to the wine. So, the wine becomes less tart and smoother, with the possibility of a butter-like aroma and palate. It doesn’t increase acidity, and it isn’t limited to red wines—many white Champagnes undergo MLF or are styled to allow it.