Which of the following terms refers to a wine that has undergone malolactic fermentation?

Which of the following terms refers to a wine that has undergone malolactic fermentation?

• A. Flinty
• B. Buttery
• C. Light
• D. Crisp

Answer: (B)

The term that best describes a wine that has undergone malolactic fermentation is "buttery." During malolactic fermentation, malic acid in the wine is converted into lactic acid by certain bacteria. This transformation not only softens the acidity of the wine but also introduces flavors and aromas that are often described as buttery or creamy. This is particularly prominent in certain styles of Chardonnay, where the buttery notes can add richness and complexity to the wine, enhancing its mouthfeel and overall palate experience. In contrast, flinty, light, and crisp are terms that typically describe other characteristics of wine. "Flinty" often refers to a mineral quality in white wines, especially Sauvignon Blanc. "Light" and "crisp" describe wine body and acidity levels, often associated with fresh, young wines that retain higher levels of malic acid. These terms do not capture the specific impact of malolactic fermentation, which is why "buttery" is the most appropriate term in this context.

The term that best describes a wine that has undergone malolactic fermentation is "buttery." During malolactic fermentation, malic acid in the wine is converted into lactic acid by certain bacteria. This transformation not only softens the acidity of the wine but also introduces flavors and aromas that are often described as buttery or creamy. This is particularly prominent in certain styles of Chardonnay, where the buttery notes can add richness and complexity to the wine, enhancing its mouthfeel and overall palate experience.

In contrast, flinty, light, and crisp are terms that typically describe other characteristics of wine. "Flinty" often refers to a mineral quality in white wines, especially Sauvignon Blanc. "Light" and "crisp" describe wine body and acidity levels, often associated with fresh, young wines that retain higher levels of malic acid. These terms do not capture the specific impact of malolactic fermentation, which is why "buttery" is the most appropriate term in this context.