Which statement about malolactic fermentation is correct?

• A. It increases acidity
• B. It makes white wine creamier
• C. It prevents fermentation
• D. It reduces alcohol

Answer: (B)

Malolactic fermentation is the process where certain bacteria convert sharp malic acid into softer lactic acid, often producing small amounts of diacetyl that can give a creamy, buttery impression. In white wines, this softening of acidity and the potential buttery notes translate into a creamier mouthfeel and texture. So the statement that it makes white wine creamier reflects the common sensory effect of MLF on texture and perceived richness. It doesn’t increase acidity—in fact, it reduces the sharp malic component—nor does it prevent fermentation or significantly reduce alcohol; those outcomes aren’t what MLF is about. In practice, some winemakers promote MLF for a rounder, creamier style, while others avoid it to keep higher, crisper acidity, especially in styles where brightness is prized.