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malolactic相关的网络例句

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与 malolactic 相关的网络例句 [注:此内容来源于网络,仅供参考]

Malolactic fermentationis 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。

Effects of malolactic fermentation on dry red wine quality were studied with Leuconostoc oenos 31DH and four varieties of grapes dry red wine (Cabernet Gernischet,Cabernet sauvignon,Carignane and Pinot noir).

利用酒明串珠菌31 DH 研究了苹果酸-乳酸发酵对葡葡酒品质的影响。

Some of the significant parameters that can be manipulated are the temperature of fermentation, pumping over or punching down the cap, the choice of fermentation vessel (small volume open-top fermenters, versus large tanks, versus rotary fermenters), the use of prefermentation cold maceration, and malolactic in barrel—and this list is far from complete.

一些可被操作的有效参数是发酵温度,泵送或酒盖穿孔,发酵容器选择(体积小,开顶发酵的选择,或大容器,或旋转发酵),用冷浸渍先发酵,及桶内苹果乳酸发酵---这列表远没有完成。

Malolactic fermentation can decrease titratable acidity of the wine, and make wine more mature and its taste more harmonious.

经过苹果酸乳酸发酵后可降低葡萄酒酸度,使葡萄酒更成熟,达到口感协调的效果。

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。

The wine undergoes malolactic fermentation in wood, naturally 100% new, and then rests for perhaps 18 months before egg-white fining and bottling, only being disturbed when racked every three months.

葡萄酒经历乳酸发酵在木材,自然100%新,然后为前18个月,也许蛋清细化和装瓶-在于,只有受到干扰时,每3个月折磨。

It is mainly formed by the reaction between urea (produced by the breakdown of arginine by the yeast) and citrulline (produced by the degradation of arginine by malolactic bacteria and ethanol).

葡萄酒中氨基甲酸乙酯主要由酵母降解精氨酸产生的尿素和苹果酸-乳酸菌降解精氨酸产生的瓜氨酸与乙醇自发反应产生。

Malolactic fermentation takes place in oak, 30% of which is new, where the wine spends up to fifteen months.

乳酸发酵是在橡木桶, 30 %是新的,那里的葡萄酒花费高达15个月。

Malolactic fermentation is an important approach to improve the quality of grape wine.

苹果酸-乳酸发酵是葡萄酒酿造过程中改善葡萄酒品质的重要手段之一,大部分的红葡萄酒和某些特定品种的白葡萄酒都要经过MLF工艺。

The wine undergoes 20% malolactic fermentation and is matured on low level (10%) new oak.

经过20%苹果酸乳酸发酵短暂(10%)的新橡木桶内发酵。

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