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"Malolactic fermentation"(aka "malo" for short) is a process in winemaking to reduce acidity. To put it as simply as possible, malic acid (which is is present in grapes, and can be quite tart) is converted to lactic acid (which is much softer on the palate). Malolactic fermentation tends to be done shortly after the end of the primary fermentation, and is a pretty standard-used process in the production of red wine. It is also commonly used for some white grape varietals including Chardonnay, which is how some Chards get a rich, buttery flavor.

Conversely, some winemakers will prevent malolactic fermentation, in order to maintain a more acidic profile in their wines. This is especially the case when a non-buttery Chardonnay is desired, and when wanting to give the wine more of a tart, green apple flavor.