Malolactic fermentation is a process of fermentation where malic acid is converted to lactic acid. In winemaking it is generally encouraged in many red wines and some white wines, particularly those that are aged in oak. Unoaked white wines, such as German wines generally do not undergo malolactic fermentation. Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines. Malic acid tastes slightly of apples and this can be tasted in the wine, while lactic acid is richer and more buttery.