Pútáojiǔ zhōng de píngguǒsuān huì tōngguò fājiào zhuǎnhuà.
The malic acid in wine is transformed through fermentation.
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Named after 苹果 (apples) — the source of its 1785 isolation. Wine's 'malolactic fermentation' (苹乳发酵) converts sharp malic acid into softer lactic acid, smoothing out the wine's mouthfeel.
