苹果乳酸的

After a previous maceration at 10oC, we ferment it at a temperature of 22 to 24oC.

在先前的浸渍后 10oC，我们就在发酵24oC 22分。devatting后，约20%的苹果乳酸发酵窖在木桶中。

Vinification: 36 hours of skin contact, and then fermented at 15℃ in 4000 liters oak cask with 100% malolactic fermentation.

葡萄酒酿造法：36小时的皮接触，然后在4000公升的橡木桶或不锈钢桶里发酵，温度控制在15°C，100%苹果乳酸发酵处理。

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。

Moses informed the calcium lactate good, sweet and sour苹果味increase in water taste like fruit juice!

智灵通的乳酸钙很好，酸甜苹果味，加在水中就像果汁的味道！

Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable.

苹果酸乳酸发酵：自然菌的作用下，粗糙的苹果酸转变成柔顺稳定的乳酸的过程。

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 is a very important processing technology for deacidificaton in modern winemaking.

苹果酸乳酸发酵是现代葡萄酒酿造工艺中重要的生物降酸手段。MLF是L 苹果酸在乳酸菌的苹果酸乳酸酶催化下转变成L 乳酸的酶促反应过程，该过程没有底物水平的磷酸化，但在MLF过程中苹果酸确实能够刺激细菌的比生长速率，增加细菌生物量。

Lactic Acid: A smooth acid created during malolactic fermentation.

乳酸：在苹果乳酸发酵中产生的一种圆滑的酸。

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乳酸的味道。

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。

This brought fixed cost, but it also is meant at the same time use a source to won't make you singlehanded assume a problem.

这带来了一定的成本，但它同时也意味着使用开源不会让你独力承担问题。

He gained a small fortune in real estate.

他在房地产上发了一笔小财。