Milchsäure
Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation. However, after this function has completed, the bacteria may still be present within the wine, where they can metabolise other compounds and produce wine faults. Wines that have not undergone malolactic fermentation may be contaminated with lactic acid bacteria, leading to refermentation of the wine with it becoming turbid, "swampy", and slightly effervescent or "spritzy". This can be avoided by sterile filtering wine directly before bottling. Lactic acid bacteria can also be responsible for other wine faults such as those below.