malolactic

malolactic

美 　英

• 网络乳酸菌发酵；苹果酸转乳酸的；酸发酵

例句

With the broadest host strain as an indicator, phages were detected in wines after malolactic fermentation.

最广泛的东道国应变作为一个指标，噬菌体发现葡萄酒后乳酸发酵。

Following malolactic fermentation micro- oxygenation was initiated.

微氧化在这个发酵过程结束后进行。

Palate: Rich peach and pear fruit characters are balanced with tight acid and generous malolactic fermentation flavours.

口感：丰满桃子和梨子的香味，严紧而又平衡的酸度，还有慷慨的苹果乳酸发酵的香味。

Malolactic fermentation (MLF) was a kind of deacidification method induced by lactic acid bacteria (LAB) in wine.

苹果酸-乳酸发酵（MLF）是葡萄酒中乳酸菌（LAB）进行的细菌降酸过程。

Malolactic fermentation(MLF)is a crucial procedure of deacidification in wine making.

苹果酸-乳酸发酵是不同葡萄酒酿造过程中至关重要的降酸步骤。

Converted to smoother lactic acid during malolactic fermentation.

在苹果乳酸发酵期间会转化为更圆滑的乳酸。

Too much oak and secondary malolactic fermentation. - Huh.

太多的橡木味和第二道乳酸发酵

Lifted stone fruit and guava aromas combine with butterscotch of malolactic.

核果和番石榴的芳香，与奶油糖果的果酸交织融合。

Lifted stone fruit and guava combines with butterscotch of malolactic.

香味核果和番石榴的芳香，与奶油糖果的果酸交织融合。

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。

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。

The blend was aged and underwent malolactic fermentation in oak barrels (75% American, 25% French) for 14 months for additional complexity.

共混物的年龄和经历乳酸发酵橡木桶（75%的美国，25%的法国）为14个月的额外的复杂性。

The wine was aged for 14 months in 80% American and 20% French oak barrels, during which time it underwent malolactic fermentation.

葡萄酒是年龄为14个月在美国的80%和20%法国橡木桶，在这期间，它经历了乳酸发酵。

Delay of malolactic fermentation with less racking and longer sur lees ageing (for more voluptuous mouthfeel)

延迟乳酸发酵费尽少长sur酒糟老化（多出口，口感）

Investigation on the Effects of Fruit Wine Constituents on Malolactic Fermentation

发酵过程果酒成分对苹果酸乳酸发酵的影响

Investigation on Malolactic Fermentation of Cabernet Sauvignon Claret under the Condition of Inter-row Green Covering in Vineyard

行间生草条件下赤霞珠干红葡萄酒苹果酸-乳酸发酵的探讨