Linked from

The 7 pages that link to Malolactic fermentation, each with the reason it gives.

• WineRelated: It softens acidity and can add buttery aromas to some wines.

• Malic acidRelated: Winemakers use this process to reduce malic-acid sharpness.

• Wine acidityBroader topic: It reduces sharpness while also changing aroma and microbial stability.

• WinemakingRelated: This secondary fermentation softens acidity and can add buttery aromas.

• Red wineRelated: Many red wines undergo this conversion, reducing acidity and sometimes adding buttery aromas.

• White wineRelated: Winemakers use it to soften acidity and sometimes add buttery aromas to white wine.

• OenologyRelated: This secondary fermentation softens acidity and can alter a wine’s aroma.