Which white wine is commonly subjected to malolactic fermentation?

• A. Sauvignon Blanc
• B. Riesling
• C. Chardonnay
• D. Pinot Grigio

Answer: (C)

Malolactic fermentation is a secondary process that converts sharp malic acid into softer lactic acid, reducing acidity and often adding creamy, buttery flavors through diacetyl. This practice is most commonly applied to Chardonnay, especially in styles that are full-bodied or aged in oak, because it smooths the wine’s natural acidity and adds a rounder, more complex texture. Other white varieties are typically vinified to preserve bright acidity and fresh fruit character, so they’re less likely to undergo MLF as a standard step. Sauvignon Blanc and Pinot Grigio are often kept lean and crisp, while Riesling highlights natural acidity and aromatic traits, though there can be exceptions. So, the white wine commonly subjected to malolactic fermentation is Chardonnay.