为了生产这样的发酵底物，它被称为新酒，只要进行自然发酵就可以了。
To produce such fermentable substrates, called musts, it is often only necessary to allow natural fermentation to occur.
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.
中国酒的原始发明人很难断定，但比较合理的推断是起源于上古时期粮食的自然发酵。黄帝、仪狄、杜康等都是自觉酿酒并有所创造的人。
It is very hard to determine who is the inventor of Chinese alcoholic drinks, which most reasonably originates from the natural zymosis of grain in ancient time.
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