Malolactic fermentation (MLF) is a secondary fermentation process in winemaking and cidermaking where malic acid is converted to lactic acid by lactic acid bacteria (LAB), primarily *Oenococcus oeni*. This conversion significantly affects both the acidity and the flavor profile of the finished product. The primary impact of MLF on acidity is a reduction in the perceived tartness and overall acidity of the wine or cider. Malic acid is a dicarboxylic acid, meaning it has two carboxyl groups (-COOH), which contributes to a sharp, green apple-like tartness. Lactic acid, on the other hand, is a monocarboxylic acid with only one carboxyl gr....
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