Malolactic coversion (also known as malolactic fermentation or MLF) is a conversion by bacteria of the malic acid in beverage into lactic acid which results in a lowering of the overall acidity, and, hence, tartness of the wine. The conversion occurs mainly in wines from cooler climates where there is an excess of malic acidity in the grapes and wine, and usually happens after the alcoholic fermentation. Modern methods, however, allow for malolactic conversions brought about by the addition of malolactic-inducing cultures. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)