Assertion: swiss chard's acid | /r/CapableOf | get converted into softer lactic acid
Facets:
value: with malolactic fermentation
type: OTHER
value: with mlf
type: OTHER
Source sentences:
text: With malolactic fermentation (or MLF), the harder malic acid gets converted into the softer lactic acid, and diacetyl which creates the "buttery-ness" that is associated with some styles of Chardonnay.