Editing Malolactic fermentation (section)

===Sensory influences===
[[File:Chardonnay-UVa.jpg|left|thumb|The sensory characteristic of "buttery" Chardonnay comes through the process malolactic fermentation.]]
Many different studies have been conducted on the sensory changes that occur in wines that have gone through malolactic fermentation. The most common descriptor is that acidity in the wine feels "softer" due to the change of the "harsher" malic acid to the softer lactic acid. The perception of [[sour]]ness comes from the titratable acidity in the wine, so the reduction in TA that follows MLF leads to a reduction in perceived sour or "tartness" in the wine.<ref name="Boulton"/>

The change in mouthfeel is related to the increase in pH, but may also be due to the production of [[polyols]], particularly the [[sugar alcohol]]s [[erythritol]] and [[glycerol]].<ref name="Wine Micro"/> Another factor that may enhance the mouthfeel of wines that have gone through malolactic fermentation is the presence of [[ethyl lactate]] which can be as high as 110&nbsp;mg/L after MLF.<ref name="Zoecklein"/>

The potential influence on the [[aroma of the wine]] is more complex and difficult to predict with different [[strains (biology)|strains]] of ''Oenococcus oeni'' (the bacterium most commonly used in MLF) having the potential to create different [[aroma compounds]]. In Chardonnay, wines that have gone through MLF are often described as having "[[hazelnut]]" and "[[dried fruit]]" notes, as well as the aroma of freshly baked [[bread]]. In red wines, some strains metabolize the amino acid [[methionine]] into a derivative of [[propionic acid]] that tends to produce [[roasted]] aroma and [[chocolate]] notes.<ref name="Wine Micro"/> Red wines that go through malolactic fermentation in the barrel can have enhanced spice or smoke aromas.<ref name="Jacobson"/>

However, some studies have also shown that malolactic fermentation may diminish primary fruit aromas such as [[Pinot noir]], often losing [[raspberry]] and [[strawberry]] notes after MLF.<ref name="Wine Micro"/> Additionally, red wines may endure a loss of color after MLF due to pH changes that causes a shift in the equilibrium of the [[anthocyanins]] which contribute to the stability of [[color in wine]].<ref name="Boulton"/>