What effect does malolactic fermentation have on acidity and mouthfeel?

• A. It raises acidity and makes the wine sharper.
• B. It converts malic acid to softer lactic acid.
• C. It increases ethanol content.
• D. It removes all acidity.

Answer: (B)

Malolactic fermentation softens acidity by changing the acid profile rather than adding alcohol. It converts malic acid (sharp, tart) into lactic acid (softer, milder). Because the acidity is less aggressive, the wine feels smoother and rounder on the palate, sometimes with creamy notes due to diacetyl. The other ideas don’t fit: it doesn’t raise acidity, it doesn’t increase ethanol, and it doesn’t remove all acidity.