Malolactic fermentation of wines involves not only the conversion of malate into lactate, but also several biotransformations in the wine composition that can affect positively the sensory characteristics of the wine. This secondary fermentation is held by lactic acid bacteria coming naturally from the grapes, although the wine composition not always constitutes the best medium for the lactic acid bacteria development. Nowadays, because of the climate change, the conditions are getting worse for the growing and metabolism of these bacteria: the increasing of the alcoholic content and the reduction of the nutrient content of the wines make life quite difficult for these microorganisms. For this reason, several strategies are being developed in order to enhance the wine malolactic fermentation, most of them focussing in the bacteria themselves. This document deals about the different biotechnological ways that are being used to try to solve this oenological problem.