Malolactic fermentation is vital to lessen the wine's acidity.
乳酸发酵是至关重要的减少葡萄酒的酸度。
Converted to smoother lactic acid during malolactic fermentation.
在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Pressing in a pneumatic press, then systematic malolactic fermentation.
将酒汁用气压机压榨后进行苹果乳酸发酵。
Lifted stone fruit and guava aromas combine with butterscotch of malolactic.
核果和番石榴的芳香，与奶油糖果的果酸交织融合。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
一部分葡萄汁经历了乳酸发酵，增加了葡萄酒的柔滑感和浓郁度。
Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.
部分采用乳酸发酵然后在木桶中陈酿以增强饱满圆润的质地，烧烤和奶油的味道。
The bouquet shows ripe nutty citrus melon fruit elements with subtle oak and malolactic fermentation.
香味呈现成熟的坚果，柑橘和蜜瓜的特点，并带着轻微的橡木桶和苹果乳酸的味道。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑(不尖锐)的酸。这种酸也存在于牛奶中。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。
The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present.
之后酒液直接进入另一个不锈钢大桶进行自然的苹果乳酸发酵，并与橡木接触。
Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.
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。
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。
Barrel fermentation contributes nuances of oak spice and honey, while malolactic fermentation creates a round mouthfeel with a supple, creamy texture.
桶发酵有助于橡木香料和蜂蜜的细微差别，而乳酸发酵创建了一个柔软的乳状质地口感圆。
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.
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。
Through the studies on biochemical mechanism, the malolactic conversion mechanism was proposed that MLF was catalysed by LAB intracellular malolactic enzyme (MLE).
通过对MLF生化机理的研究，提出了MLF是LAB利用胞内苹果酸-乳酸酶（MLE）直接催化苹果酸转变成乳酸的过程。
Buttery: Tasting term used to indicate a rich taste or smell of butter, usually in white wine. Often an indicator that the wine has undergone malolactic fermentation.
黄油般的：品尝术语，用语指黄油的香浓口感或气味，常出现在白葡萄酒中。这种味道通常暗示了这款酒曾经进行过苹果乳酸发酵。
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.
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？
Because when making his wine he USES the oldest methods taught to him by his father, this wine producer from a long line of them, opted for malolactic fermentation to soften his wines.
这种古老而独特的酿造香槟的方法传自于他的父亲，而且传承了几代人。他们同时选择乳酸发酵这样会使香槟更加柔滑。
Lactobacillus inoculation could rapidly activate malolactic fermentation, shorten fermentation time, reduce the acidity, achieve complete fermentation, and improve the sensory quality of grape wine.
接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。
Lactobacillus inoculation could rapidly activate malolactic fermentation, shorten fermentation time, reduce the acidity, achieve complete fermentation, and improve the sensory quality of grape wine.
接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。
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