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.
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.
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.
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.
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.
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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