White wines with pronounced acidity are less and less expected by consumers. The trend goes towards very well structured, well balanced, acid-reduced modern white wines which meanwhile can be produced in an excellent way by using selected lactic acid bacteria. Malo-lactic fermentation is particularly suited for the grape varieties Pinot blanc and Chardonnay. But also for Riesling a treatment with starter cultures to reduce acidity could have a positive effect. In red wine-making malo-lactic fermentation simply is a must. Lactic acid bacteria form various by-products when converting malic acid to lactic acid which provide the red wine with a pleasant velvety softness, enhanced structure and desired, targeted aroma profile. The resulting wines are characteristic, sensory evaluation is brilliant.