本文研究目的是在发挥二氧化硫的作用下，尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。
The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.
本文研究目的是在发挥二氧化硫的作用下，尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。
The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.
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