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The Society of Fellows is a group of scholars selected at the beginnings of their careers by Harvard University for their potential to advance academic wisdom, upon whom are bestowed distinctive opportunities to foster their individual and intellectual growth. Junior Fellows are appointed by Senior Fellows based upon previous academic accomplishments and receive generous financial support for three years while they conduct independent research at Harvard University in any discipline, without being required to meet formal degree requirements or to be graded in any way. The only stipulation is that they maintain primary residence in Cambridge, Massachusetts, for the duration of their fellowship. Membership in the society is for life.

The society has contributed numerous scholars to the Harvard faculty and thus significantly influenced the tenor of discourse at the university. Among its best-known members are philosopher W. V. O. Quine, Jf '36; behaviorist B. F. Skinner, Jf '36; double Nobel laureate John Bardeen, Jf '38; economist Paul Samuelson, Jf '40; historian Arthur M. Schlesinger, Jr., Jf '43; presidential advisor McGeorge Bundy, Jf '48; historian and philosopher of science Thomas Kuhn, Jf '51; linguist and activist Noam Chomsky, Jf '55; biologist E. O. Wilson, Jf '56; cognitive scientist Marvin Minsky, Jf '57; former dean of the Harvard faculty, economist Henry Rosovsky, Jf '57; economist and whistleblower Daniel Ellsberg, Jf '59; philosopher Saul Kripke, Jf '66; Fields Medal-winning theoretical physicist Ed Witten, Jf '81; and writer, critic, and editor Leon Wieseltier, Jf '82.

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The Natural Sciences Tripos (NST) is the framework within which most of the science at the University of Cambridge is taught. The tripos includes a wide range of Natural Sciences from physics, astronomy, and geoscience, to chemistry and biology, which are taught alongside the history and philosophy of science. The tripos covers several courses which form the University of Cambridge system of Tripos. It is known for its broad range of study in the first year, in which students cannot study just one discipline, but instead must choose three courses in different areas of the natural sciences and one in mathematics. As is traditional at Cambridge, the degree awarded after Part II is a Bachelor of Arts (BA). A Master of Natural Sciences degree (MSci) is available to those who take the optional Part III. It was started in the 19th Century.

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Southern Oregon University (SOU) is a public university in Ashland, Oregon. It was founded in 1872 as the Ashland Academy, has been in its current location since 1926, and was known by nine other names before assuming its current name in 1997. Its Ashland campus – just 14 miles from Oregon’s border with California – encompasses 175 acres. Five of SOU’s newest facilities have achieved LEED certification from the U.S. Green Building Council. SOU is headquarters for Jefferson Public Radio and public access station Rogue Valley Community Television. The university has been governed since 2015 by the SOU Board of Trustees.

Southern Oregon University is organized into seven academic divisions: the Oregon Center for the Arts at SOU; Business, Communication and the Environment; Education, Health and Leadership; Humanities and Culture; Social Sciences; Science, Technology, Engineering and Mathematics; and Undergraduate Studies. About 90 bachelor’s degree, graduate and certificate programs are offered. Most of SOU’s academic programs are on the 10-week quarter system. The university’s Oregon Center for the Arts enjoys a collaborative relationship with the Oregon Shakespeare Festival, located in downtown Ashland.

Southern Oregon University is a member of the Council of Public Liberal Arts Colleges and the American Association of State Colleges and Universities.

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Lindsey Wilson College is a private United Methodist-related college in Columbia, Kentucky. Degree programs are offered at the associate, bachelor's, master's and doctoral levels. The college's sports teams compete in the Mid-South Conference of the NAIA.

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Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction.

The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus. Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process.

The primary function of all these bacteria is to convert L-malic acid, one of the two major grape acids found in wine, to another type of acid, L+ lactic acid. This can occur naturally. However, in commercial winemaking, malolactic conversion typically is initiated by an inoculation of desirable bacteria, usually O. oeni. This prevents undesirable bacterial strains from producing "off" flavors. Conversely, commercial winemakers actively prevent malolactic conversion when it is not desired, such as with fruity and floral white grape varieties such as Riesling and Gewürztraminer, to maintain a more tart or acidic profile in the finished wine.

Malolactic fermentation tends to create a rounder, fuller mouthfeel. Malic acid is typically associated with the taste of green apples, while lactic acid is richer and more buttery tasting. Grapes produced in cool regions tend to be high in acidity, much of which comes from the contribution of malic acid. Malolactic fermentation generally enhances the body and flavor persistence of wine, producing wines of greater palate softness. Many winemakers also feel that better integration of fruit and oak character can be achieved if malolactic fermentation occurs during the time the wine is in barrel.

A wine undergoing malolactic conversion will be cloudy because of the presence of bacteria, and may have the smell of buttered popcorn, the result of the production of diacetyl. The onset of malolactic fermentation in the bottle is usually considered a wine fault, as the wine will appear to the consumer to still be fermenting (as a result of CO2 being produced). However, for early Vinho Verde production, this slight effervesce was considered a distinguishing trait, though Portuguese wine producers had to market the wine in opaque bottles because of the increase in turbidity and sediment that the "in-bottle MLF" produced. Today, most Vinho Verde producers no longer follow this practice and instead complete malolactic fermentation prior to bottling with the slight sparkle being added by artificial carbonation.

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