What acid is produced during malolactic fermentation?

What acid is produced during malolactic fermentation?

• A. Lactic acid.
• B. Malic acid.
• C. Citric acid.
• D. Tartaric acid.

Answer: (A)

Malolactic fermentation is the process where malic acid, which gives a sharp, tart character, is converted by lactic acid bacteria into lactic acid, resulting in a softer, rounder mouthfeel. Chemically, malic acid is decarboxylated to lactic acid with the release of carbon dioxide. So the product of this fermentation is lactic acid, not malic, citric, or tartaric acids—the latter acids are present in wine for other reasons, but they are not produced by malolactic fermentation.

Malolactic fermentation is the process where malic acid, which gives a sharp, tart character, is converted by lactic acid bacteria into lactic acid, resulting in a softer, rounder mouthfeel. Chemically, malic acid is decarboxylated to lactic acid with the release of carbon dioxide. So the product of this fermentation is lactic acid, not malic, citric, or tartaric acids—the latter acids are present in wine for other reasons, but they are not produced by malolactic fermentation.