泡菜是一种乳酸发酵制品。
这是乳酸发酵后，红葡萄酒的典型味道。
This is a typical red wine flavor with the fermentation of lactic acid.
乳酸发酵是至关重要的减少葡萄酒的酸度。
Malolactic fermentation is vital to lessen the wine's acidity.
将酒汁用气压机压榨后进行苹果乳酸发酵。
Pressing in a pneumatic press, then systematic malolactic fermentation.
在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Converted to smoother lactic acid during malolactic fermentation.
本实验研究了乳酸发酵对油炸藕片质量的影响。
Effects of lactic fermentation on Fried lotus root chips were studied.
结果表明：乳酸发酵速度与牛乳的加入量有关；
The results show that the lactic fermentation relate to the quantity of milk added.
采用气相色谱法成功分离检测了乳酸发酵液中的微量乙醇。
GC was applied successfully to isolate and determine the trace ethanol in the lactic acid fermentation broth.
在乳酸发酵过程中，所生成的乳酸对进一步发酵有抑制作用。
In lactic acid production, the produced lactic acid inhibited the further fermentation.
研究了以板栗和脱脂奶为原料进行乳酸发酵的生产工艺技术。
This paper studies the processing technology that produces a lactic acid bacteria drink with chestnut and skim milk.
以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。
Red date was used as raw material in lactic acid bacteria fermentation research.
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。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
本实验以白萝卜为原料，经榨汁处理，将所得原料进行乳酸发酵。
Radish juice was used as raw materials in lactic acid fermentation research.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
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。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
以野生刺梨汁、牛乳为原料，经乳酸发酵后生产出一种野生刺梨酸奶。
As raw materials with pear juice of wild thorn and milk, we have produced a kind of wild thorn pear yogurt after fermented with lactic acid.
通过静态吸附实验，研究了活性炭对苯乳酸发酵液脱色体系的吸附特性。
The pigment absorption of activated carbon on fermenting liquor under static conditions was studied.
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.
在兔子的腿部肌肉或者火鸡的飞行肌肉中，AT P几乎全由乳酸发酵产生。
In rabbit leg muscle or Turkey flight muscle, the ATP is produced almost exclusively by lactic acid fermentation.
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。
The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present.
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。
Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.
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。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
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。
Barrel fermentation contributes nuances of oak spice and honey, while malolactic fermentation creates a round mouthfeel with a supple, creamy texture.
应用从厨余垃圾中分离到的一株乳杆菌td175作为接种菌株，强化厨余垃圾的乳酸发酵。
A strain of Lactobacillus sp., designated as TD175, which was isolated from kitchen waste, is used to enhance lactic acid fermentation in kitchen waste.
对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%及以下的低盐发酵是合理的。
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%及以下的低盐发酵是合理的。
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
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