malolactic fermentation
... that the "buttery" flavor associated with Chardonnay is created by bacteria as a by-product of malolactic fermentation?
... that the "buttery" flavor associated with <a href="./Chardonnay" id="mwBF4" rel="mw:WikiLink" title="Chardonnay">Chardonnay</a> is created by bacteria <i id="mwBF8">(pictured)</i> as a by-product of <b id="mwBGA"><a href="./Malolactic_fermentation" id="mwBGE" rel="mw:WikiLink" title="Malolactic fermentation">malolactic fermentation</a></b>?