a secondary bacterial fermentation in which lactic acid bacteria convert sharper malic acid in wine into softer lactic acid, thereby reducing acidity and enhancing mouthfeel and flavor complexity, teisene käärimine, mille käigus muudavad piimhappebakterid veinis sisalduva teravamaitselise õunhappe pehmemaks piimhappeks, mis lisab joogile ümarust ning maitsekompleksust