Help... I'm a Newbie

[Thomas]

Generally, grapes grown in cooler climates, or high elevation, do not ripen as fully as grapes in warm climates, or low elevation; the former will contain higher acid levels than the latter.

Malolactic fermentation is not an addition of acid but rather a conversion from malic to lactic acid by introducing an innoculant to start a secondary fermentation.

Without decent acidity wine would not last long in the bottle. Also, the higher the acid the better chances against certain spoilage.

Lastly, acidity is what gives wine its "bite" and what marries with (or cuts through) fats in foods.