The different roles and impacts of malolactic fermentation in wines are generally largely underestimated. Beyond the simple biological deacidification, oenological bacteria have distinct and essential functions:
1) stabilization and bioprotection of wine
2) earlier availability ot the wine and traceabilty of processing agents
3) solution for low fermentability of wines
4) differenciated sensory revelation of wines

Without replacing your enologist advises, this decision support tool is intended as a guide to choose the oenological bacteria and its use best suited both to the parameters of your wines and your constraints of production, and also to your product objectives.