Malolactic Fermentation
A step that softens sharp acidity and can add buttery notes.
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Malolactic fermentation is a winemaking step that converts sharp malic acid into softer lactic acid. It makes a wine feel rounder and can add buttery or creamy notes. Almost all red wines and some whites go through it.
Why it matters for WSET
It is a common source of secondary aromas in the WSET tasting method, especially the buttery character on many oaked white wines.
Example
A buttery Chardonnay has usually been through malolactic fermentation.
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