A second form of fermentation when malic acid (a green apple taste) transforms into lactic acid (a softer acid that adds richness). White wines are rarely allowed to go through malolactic fermentation whereas red wines frequently are.
A second form of fermentation when malic acid (a green apple taste) transforms into lactic acid (a softer acid that adds richness). White wines are rarely allowed to go through malolactic fermentation whereas red wines frequently are.