Malolactic fermentation makes white wine?

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Multiple Choice

Malolactic fermentation makes white wine?

Explanation:
Malolactic fermentation is a secondary process where sharp malic acid is converted into softer lactic acid, which lowers acidity and broadens the wine’s texture. In white wines, this softening often translates to a rounder, creamier mouthfeel, and diacetyl can add a buttery, creamy note. So the result most people recognize is a creamier texture rather than increased sourness, deeper color, or reduced oak influence. That’s why creamier is the best description.

Malolactic fermentation is a secondary process where sharp malic acid is converted into softer lactic acid, which lowers acidity and broadens the wine’s texture. In white wines, this softening often translates to a rounder, creamier mouthfeel, and diacetyl can add a buttery, creamy note. So the result most people recognize is a creamier texture rather than increased sourness, deeper color, or reduced oak influence. That’s why creamier is the best description.

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