Which step often follows pressing in the winemaking process?

• A. Bottling
• B. Aging
• C. Filtration
• D. Malolactic fermentation (optional)

Answer: (D)

Malolactic fermentation is a secondary fermentation where lactic acid bacteria convert sharp malic acid into softer lactic acid, reducing acidity and adding roundness to the wine. After pressing, the juice typically undergoes alcoholic fermentation, and once that primary fermentation has progressed, many winemakers allow malolactic fermentation to occur, often during aging. It’s optional because some styles aim to preserve bright acidity and skip MLF, while others rely on it to soften tannins and stabilize the wine. Bottling and filtration are later steps, with aging occurring before or during MLF in many cases, but the step that often follows pressing is this secondary fermentation.