Malolactic fermentation is a process in winemaking where malic acid, found in grapes, is converted into lactic acid by bacteria. This transformation softens the wine's acidity, making it taste smoother and creamier. It often occurs after the primary fermentation and is common in the production of red wines and some white wines like Chardonnay. The bacteria responsible for this process are typically from the Oenococcus oeni species. Malolactic fermentation can also enhance the wine's flavor profile, adding complexity and buttery notes. Winemakers may choose to encourage or inhibit this fermentation depending on the desired characteristics of the final product.