Malolactic Fermentation 乳酸发酵 ; 苹果酸 ; 苹果乳酸发酵 ; 苹果乳酸转换
secondary malolactic fermentation 次级果酸发酵乳
malolactic acid fermentation 苹果酸乳酸发酵
Malolactic fermentation is vital to lessen the wine's acidity.
乳酸发酵是至关重要的减少葡萄酒的酸度。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
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。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
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。
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