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.
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