Malolactic Fermentation (ML): A bacterial fermentation occurring in most wines, this natural process converts sharper malic acid (found in green apples) into softer lactic acid (found in milk). Total acidity is reduced; the wines become softer, rounder and more complex. In addition, malolactic fermentation stabilizes wines by preventing an undesirable fermentation in the bottle. Often called the secondary fermentation. Frequently associated with big, rich, buttery Chardonnay, malolactic fermentation is prevented when fresher, crisper styles are desired.

苹乳发酵：是一种在大多数葡萄酒中都存在的细菌发酵。这个自然过程将尖锐的苹果酸（青苹果中发现的）转化成比较柔和的乳酸（牛奶中发现的）。总酸度下降；葡萄酒变得更加柔和，丰富和复杂。此外，苹乳发酵可以阻止瓶内的不良发酵以稳定葡萄酒。也称作第二次发酵。常在酿造雄壮的，丰富的，有黄油味的霞多丽酒时会采用苹乳发酵，如果是更清新，明快风格的葡萄酒则不采用苹乳发酵。