Malolactic fermentation

Malolactic fermentation – conversion of malic acid into lactic acid.
A bacteriologic fermentation taking place after the normal fermentation.
The hard, aggressive malic acids are converted into soft lactic acids.
Another (+/-) 1% of alcohol is formed.
You can taste the malolactic fermentation as butter and nuts in the wine.

Usual proceedings for all red wines.
Usually not with white wines, because too much freshness is lost.
Exception: A lot of Chardonnay wines, amongst which the wood-stored white Bourgognes.