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.
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.
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.
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.
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。
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.
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。
The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.
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.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
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.
本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。
Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk.
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.
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.
在苹果酸乳酸发酵体系中，SO_2结合乙醛初始量越大，SO_2结合乙醛降解时间越滞后，其降解率也相对越弱。
When initial SO_2-bound acetaldehyde increased, the degradation time of SO_2-bound acetaldehyde was drop behind and the degradation rate of it was decreased gradually.
这种酵母的另一个好处是，酿酒师可以复制酶，以提高苹果酸乳酸发酵的效果，使酒口感更柔顺。 不当的苹果酸乳酸发酵会产生有毒的副产品，可能导致宿醉的症状。
ABSTRACT: Scientists have developed a "jailbreaking" yeast that has the potential to boost health benefits of wine and reduce the toxic byproducts that cause your after headache.
这种酵母的另一个好处是，酿酒师可以复制酶，以提高苹果酸乳酸发酵的效果，使酒口感更柔顺。 不当的苹果酸乳酸发酵会产生有毒的副产品，可能导致宿醉的症状。
ABSTRACT: Scientists have developed a "jailbreaking" yeast that has the potential to boost health benefits of wine and reduce the toxic byproducts that cause your after headache.
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