提取泡沫或罐式香槟法是在高压炉里的第二次发酵，能够使酒起泡沫，因为酵母产生了二氧化碳。

The taking of foam or Charmat Method is the second fermentation in autoclave that makes the wine sparkling, because of the carbon dioxide generated by the yeasts.

youdao

通过对决定香槟酒特色风味的瓶内二次发酵工艺进行分析，研究酿造具有法国香槟酒特色的中国式高档香槟法起泡葡萄酒关键工艺。

The in-bottle secondary fermentation process which is performed the champagne style is discussed. The key brewing technology of Chinese top-ranked champagne method sparkling wine is researched.

youdao

在常见的微生物发酵法生产的蛋白酶中，酸性蛋白酶的水解作用能显著提高棉子蛋白的起泡性能。

In the common proteolytic enzymes made with the method of microbe fermentation, the hydrolysis of acid proteolytic enzyme is very effective in improving the foaming Property of cottonseed protein.

youdao