> I am grateful for that information, but unfortunately I am unable to
> unscramble the jargon. Could you please explain it in plain English?

When yeast cells die they break down, releasing their "guts" into the
wine. Some compounds from the "guts" can be beneficial to the wine by,
for e.g., providing nutrients for malolactic bacteria, enhancing
tartrate stability, modifying flavour, and/or increasing mouthfeel.

Ben