Malolactic fermentation is also referred as organic acid degradation. It means an bacterial transformation (Oenocccus oeni) of malic acid (latin: malum = apple) into lactic acid under CO2 secession, usually applied after the fermentation of red wine, particularly those that are aged in oak. Malolactic fermentation is particularly also done with white and rosé wines. It can also occur naturally. The increased pH reduces the fruitiness in favor of emphasizing the flavorings, the degree of sulphuring can therefore be lower.