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- CSM will promote malolactic fermentation. 颈椎促进乳酸发酵。
- Following malolactic fermentation micro-oxygenation was initiated. 微氧化在这个发酵过程结束后进行。
- 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。
- 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。
- Parting of free-run juice and press juice and then malolactic fermentation. 将自然流出的酒液与榨取出酒液分开处理才进行乳酸发酵。
- Wine battled to complete Malolactic fermentation due to the cold cellar. 酒进入木桶前进行横向流动过滤。
- The wine undergoes 20% malolactic fermentation and is matured on low level (10%) new oak. 经过20%25苹果酸乳酸发酵短暂（10%25）的新橡木桶内发酵。
- Malolactic fermentation (MLF) is a very important processing technology for deacidificaton in modern winemaking. 苹果酸 乳酸发酵 (MLF)是现代葡萄酒酿造工艺中重要的生物降酸手段。
- The malate permease, encoded by mleP gene, is important for assisting malolactic fermentation (MLF). 苹果酸通透酶具有协助苹果酸乳酸发酵(MLF)的重要功能。
- 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。
- The wine went directly to barrel, and underwent a natural malolactic fermentation in barrel. 之后酒液被直接导入橡木桶进行自然的苹果乳酸发酵。
- The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. 自由流出的果汁和压出的果汁混合，苹果乳酸发酵自然而言的就在灌内发生。
- The grapes are then pressed and after malolactic fermentation, aged for 12 months in 300 litre French oak barrels. 葡萄然后进行挤压，并经过苹果乳酸发酵后，在300升的法国橡木桶中陈年12个月。
- The bouquet shows ripe nutty citrus melon fruit elements with subtle oak and malolactic fermentation. 香味呈现成熟的坚果，柑橘和蜜瓜的特点，并带着轻微的橡木桶和苹果的乳酸的味道。
- Malolactic fermentation was allowed to continue in conjunction with French oak in tanks. 苹果乳酸发酵则在灌中和法国橡木接触完成。
- The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present. 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。
- Malolactic fermentation took place in French oak barriques.The wine was matured for 15 months in new, one and two year old French oak barriques. 接下来在法国橡本桶内进行乳酸发酵，然后再置于全新、桶龄一年和二年的法国橡木桶内熟成15个月。
- Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation. 发酵方式：经过12天的发酵后，导入不锈钢罐中进行苹果酸-乳酸发酵。
- Malolactic fermentation(MLF) is performed principally by Oenococcus oeni in order to improve the stability and quality for winemaking. 在葡萄酒酿造中,为了提高其稳定性及质量,经常利用乳酸菌进行苹果酸-乳酸发酵。
