malolactic

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Not all wines go through ML, but more reds than whites. ML is a secondary fermentation used to convert the natural malic acid to lactic acid. Malic acid is tart - think green apples, while lactic acid is much softer and is found in dairy products. So, with a Chard, ML can make what would be a tart wine into a soft, buttery wine. In white wines, it will also increase the body and lengthen the finish. In red wines, ML will increase the berry, cherry flavors as well as the mouthfeel while helping to avoid green, vegetal characteristics. One real advantage in using ML is to lower the amount of SO2 required to maintain the wine's stability.