发酵方式：经过12天的发酵后，导入不锈钢罐中进行苹果酸-乳酸发酵。
Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.
摘要： 苹果酸-乳酸发酵能够给予葡萄酒似奶油般的质地，那么这一过程到底是怎样完成的呢？
ABSTRACT: The process of Malolactic Fermentation is a winemaking process that gives both red and white wines a richer and creamier texture. Maybe you wonder how it's done.
研究表明，能够适应葡萄酒环境、较专一地进行苹果酸-乳酸发酵并对酒质有增益作用的细菌主要是酒球菌属的细菌。
Recent research showed that Oenococcus oeni is the main lactic acid bacteria which can bear the harsh condition of wine and carry out malolactic fermentation.
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