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.
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