Discussion
In malolactic fermentation, malic acid is converted to
Answer: A
Correct answer: Lactic acid and carbon dioxide
Lactic acid bacteria decarboxylate the dicarboxylic malic acid to the monocarboxylic lactic acid, releasing carbon dioxide. Since lactic acid is the softer of the two, the wine loses its sharp green-apple character and gains roundness - which is why the conversion is encouraged in most reds and in some whites, and suppressed where crisp acidity is wanted.
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