Malolactic Fermentation

Term
ma-luh-lak-tuk fur-muh-tay-shn
Malolactic Fermentation is a winemaking process that gives both red and white wines a richer and creamier texture. It's what imparts those flavors of butter and cream!
Also referred to as "malo" or "MLF", malolactic fermentation is a process where tart malic acid in wine converts to softer, creamier lactic acid (the same acid found in milk). 

The process reduces acidity in wine and also releases some carbon dioxide. Interestingly, MLF isn't technically "fermentation" because it doesn't use yeast. Instead, it relies on bacteria called Oenoccocus Oeni to convert the malic acid in wine into lactic acid.