What effect does malolactic conversion have on wine?

Malolactic conversion is a crucial process in winemaking that generally occurs after the primary fermentation. One of the primary effects of this process is the reduction of acidity in the wine, notably by transforming sharper malic acid, which is found in green apples, into softer lactic acid, reminiscent of milk. This conversion leads to a smoother, creamier mouthfeel in the finished wine.

Additionally, malolactic conversion can impart distinct flavors, particularly buttery notes, due to the production of diacetyl during the process. Diacetyl is a compound that has a buttery aroma and can enhance the complexity and richness of the wine, particularly in certain styles such as Chardonnay.

The other choices do not accurately reflect the effects of malolactic conversion. For instance, while influences on sweetness and fruity flavors, enhancement of color and tannin structure, and changes to alcohol content and freshness are all aspects of wine production, they are not relevant effects of the malolactic conversion process.