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MALOLACTIC FERMENTATION: A process also known as secondary fermentation, where the malic acid already present in the wine is converted into lactic acid and carbon dioxide. The carbon dioxide evaporates, and leaves a softer lactic acid in its place. This process generally softens and smooths out the wine while adding complexity. Most reds undergo this process, as well as a few whites. The buttery aroma quality is a byproduct of the process.