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。
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。
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。
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。
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。
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。
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。
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？
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？
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