What does 'Malo-lactic fermentation' do to wine?

'Malolactic fermentation' is a crucial process in winemaking that involves the conversion of malic acid, which is naturally present in grapes, into lactic acid by specific bacteria. This transformation has several significant effects on the wine. Firstly, lactic acid is softer and creamier than malic acid, which contributes to a smoother mouthfeel. This process not only reduces the overall acidity of the wine but also enhances its flavor profile, often adding complexity and richness. The buttery characteristics associated with certain wines, such as Chardonnay, are largely due to this fermentation. This transformation is essential for many red wines and some white wines, contributing to the overall balance and enjoyment of the wine.