Describe the chemical mechanisms by which malolactic fermentation alters the mouthfeel and aroma of wine.

Malolactic fermentation (MLF) is a process where lactic acid bacteria (LAB), primarily Oenococcus oeni, convert malic acid to lactic acid. This conversion alters the mouthfeel and aroma of wine through several chemical mechanisms. The primary mechanism affecting mouthfeel is the deacidification effect. Malic acid is a dicarboxylic acid, meaning it has two carboxyl groups (-COOH), contributing to a sharp, tart taste. Lactic acid, on the other hand, is a monocarboxylic acid, possessing only one carboxyl group. The conversion of malic acid to lactic acid reduces the ov....