Malolactic fermentation is vital to lessen the wines acidity.
乳酸发酵是至关重要的减少葡萄酒的酸度。
Application of malolactic yeast.
苹果酸乳酸酵母得应用。
Following malolactic fermentation microoxygenation was initiated.
微氧化在这个发酵过程结束后进行。
Keywords claretlactobacillus inoculationmalolactic fermentation
干红葡萄酒乳酸菌种苹果酸乳酸发酵
And then the acid of wine would be soft after the Malolactic Fermentation.
最后再进行苹果酸乳酸发酵降低酸度，使酒体柔顺。
Often an indicator that the wine has undergone malolactic fermentation.
这种味道通常暗示了这款酒曾经进行过苹果乳酸发酵。
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