Malic acidOne of the three predominate acids intrinsic in grapes.  Tart-tasting malic acid occurs naturally
in a number of fruits, including, apples, cherries, plums, and tomatoes.
Malolactic fermentation - A secondary fermentation concerning the malic acid which is converted into the lactic acid with the
help of a lactic acid bacteria.  This is an important step for red and white wines aged in oak barrels. After having gone
through their alcoholic fermentation, this conversion takes out  the tart taste of the malic acid and softens it to a softer
more palatable lactic acid. White wines are sometimes described as "buttery" or "creamy" after having gone through their "malo".
MatureReady to drink.
Mouth-feelHow a wine feels in one's mouth - (e.g., rough, smooth, velvety, silky, furry).
Must - Unfermented grape juice (including seeds, skins, and stems).