malolactic

malolactic

1. the grapes are hand-picked at the beginning of September,fermented in steel vats, maturation is made on fine yeasts for 6 months, partially recurring to malolactic fermentation.

9月初手工采摘葡萄,在钢槽发酵,然后进不锈钢桶配养6个月，进行局部的果酸转乳酸发哮。.

2. 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。

3. 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。

4. 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。

5. 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。

6. The controversy comes from new world winemaking experience, where more winemakers practice simultaneous primary and malolactic fermentations.

争议来自新世界葡萄酒酿造经验,并有更多的小学和乳酸发酵制酒商实行同步。

7. Its fresh, restrained and creamy palate of peach and nectarine flavour marries with toffee-like malolactic notes before a clean and lingering finish of soft acids.

入口清爽，在桃和油桃的香气中带有太妃糖香味，入口纯净，带有微微的酸味。

8. California winemakers frequently get fairly good results by applying the same techniques as they might to Chardonnay, barrel fermentation, lees stirring, full malolactic, etc.

加州的葡萄酒商会通过采用与酿制霞多利相同的工艺来酿制白比诺，常常会得到不错的结果。

9. 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。

10. 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

11. The palate shows clean ripe Chardonnay fruity flavours balanced with crisp acidity and buttery malolactic fermentation on the mid palate.The finish is long and smooth with lovely oak integration.

口感 Palate： 入口有清爽的、成熟的雪当利葡萄果香，酸度平衡恰倒好处，综合的橡木味柔滑而持久。

12. Keywords Immobilization Carrier Leuconostoc oenos 31DH Malolactic fermentation;

固定化;载体;苹果酸-乳酸发酵;酒明串珠菌31DH;

13. After fermentation, the wine make its malolactic fermentation in vat, and then once it's finished, it matured at least 12 months in oak barrels.

在发酵后,在钢罐发酵直至完成,然后在橡木桶储藏至少12个月.

14. 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。

15. 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。

16. The full-bodied palate is rich with tropical fruit flavors and a creamy mouthfeel, courtesy of the malolactic component.This is a well-balanced chardonnay with a soft lingering finish.

富含热带水果的口味加上乳酸发酵后带来乳脂般的口感，使酒体饱满而平衡，回味柔和，持久。

17. 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。

18. Bright tropical fruit and citrus aromas lead to mouth-filling flavors of apples and pears. Malolactic fermentation and barrel aging contribute to a soft creaminess and long finish.

带有热带水果及柑橘的芳香，可品到浓郁的苹果和梨子口味。橡木桶内的发酵赋予了此酒奶油般润滑的口感，回味悠长，久久不散。

19. Keywords claret;lactobacillus inoculation;malolactic fermentation;

干红葡萄酒;乳酸菌种;苹果酸-乳酸发酵;

20. 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)

21. Following malolactic fermentation micro-oxygenation was initiated.

微氧化在这个发酵过程结束后进行。

22. 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。

23. When the wine is about half to two thirds fermented, most red wines should be inoculated with malolactic starter (either before or after pressing).

接种乳酸菌进行苹果酸乳酸发酵,(初级学习酿酒的人不建议进行该发酵)。

24. The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.

本文研究目的是在发挥二氧化硫的作用下,尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。

25. Keywords fruit wine;malolactic fermentation;fruit wine constituents;

果酒;苹果酸-乳酸发酵;果酒成分;

26. Lifted stonefruit 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。

27. Keywords Biogenic amines Lactic acid bacteria Malolactic fermentation Wine;

生物胺;乳酸菌;苹果酸-乳酸发酵;葡萄酒;

28. After malolactic the wine received 18 months aging in 100% new French oak barrels.

经苹果乳酸处理后置入全新的法国橡木桶醇化18个月。

29. 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。

30. 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。

31. 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。

32. Keywords cidermaking;lactic acid bacteria;malolactic fermentation;technology;

苹果酒;乳酸菌;苹果酸乳酸发酵;工艺;

33. Study on Sequential Inoculation Technology of Malolactic Fermentation for Cidermaking

苹果酒苹果酸乳酸菌顺序发酵工艺的研究

34. Malolactic Fermentation during Apple Wine-making

苹果酒酿造中的苹果酸-乳酸发酵

35. 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。

36. malolactic fermentation

苹果酸-乳酸发酵

37. 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。

38. Keywords Malolactic Fermentation;dry white wine;temperature;

苹果酸-乳酸发酵;干白葡萄酒;温度;

39. Keywords malolactic fermentation;dry red wine;quality;

苹果酸-乳酸发酵;干红葡萄酒;酒品质;

40. Keywords Malolactic fermentation;Wine;Oenococcus oenis;Physiological characteristics;

苹果酸-乳酸发酵;酒类;酒球菌;生理特性;

41. 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。

42. Malolactic bacteria

苹果酸-乳酸菌

43. Keywords Malolactic bacteria;Arginine metabolism;Arginine deiminase pathway;Ethyl carbamate;

苹果酸-乳酸菌;精氨酸代谢;精氨酸脱亚氨基酶途径;氨基甲酸乙酯;

44. malolactic enzyme gene

苹果酸-乳酸酶基因

45. Keywords malolactic fermentation（MLF）;mechanism;lactic acid bacteria;start culture;

苹果酸乳酸发酵;机理;乳酸菌;进展;

46. 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。

47. 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。

48. Keywords grape wine;Malolactic fermentation（MLF）;total acids;volatile acids;

葡萄酒;苹果酸-乳酸发酵;总酸;挥发酸;

49. Keywords Wine;Malolactic fermentation;Oenococcus oeni 31DH;Inoculation;

葡萄酒;苹果酸-乳酸发酵;酒类酒球菌31DH;接种;

50. Keywords Wine;Malolactic fermentation（MLF）;Oenococcus oeni;Screening;Malolactic enzyme （MLE） activity;

葡萄酒;苹果酸-乳酸发酵;酒类酒球菌;筛选;苹果酸-乳酸酶活性;

51. Keywords grape wine;malolactic acid fermentation （MLF）;brewing;acid content decrease;

葡萄酒;苹果酸-乳酸发酵;酿造;降酸;

52. 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

53. This chardonnay is graced with beautiful mineral and notes gently wrapped in french oak. Moderate malolactic fermentetion keeps this chardonnay brisk and sleek on the palate.

该款霞多丽以优雅的矿物质和瓜果香味，夹杂着淡雅的法国橡木味。稍经软化发酵，保持了霞多丽的清爽与雅致。

54. Oenococcus31DH and SD-1were selected as research microbial strains. The effects of SO 2 on malolactic bacteria in ATB culture medium and the conspiracy of SO 2 and alcohol or low pH value were studied.

选择酒明串珠菌31DH和SD-1作为研究菌株,在ATB培养基中研究了SO2对苹果酸-乳酸细菌菌株的影响以及SO2与酒精和低pH之间的协同作用。

55. Through the studies on biochemical mechanism, the malolactic conversion mechanism was proposed that MLF was catalysed by LAB intracellular malolactic enzyme (MLE).

通过对MLF生化机理的研究，提出了MLF是LAB利用胞内苹果酸-乳酸酶(MLE)直接催化苹果酸转变成乳酸的过程。

56. The results showed that:In vinage of 2002 and 2003, 12 isolates of malolactic bacteria from main wine-producing regions of Ningxia Province were isolated and screened.

通过研究得出以下结论：1．在2002、2003两个葡萄年份对我国宁夏葡萄酒主产区的苹果酸-乳酸菌进行了分离和筛选。

57. The medium to full-bodied palate is well balanced with lively Chardonnay fruit, oak flavors and a creamy texture courtesy of partial malolactic fermentation.

酒体适中偏醇厚，莎当妮果香，橡木口味及二次发酵赋予此酒乳脂般的质感令其口味颇为平衡。

58. Keywords Leuconostoc oenos 31DH;Dry red wine;Malolactic fermentation;

酒明串珠菌31DH;干红葡萄酒;苹果酸-乳酸发酵;

59. Keywords 0.oeni , isolation and selection, malolactic fermentation, chemiosmotic energy, wine;

酒类酒球菌;分离培养;鉴定;菌种筛选;苹果酸-乳酸发酵-葡萄酒;

60. 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。

61. Keywords Oenococcus oeni;malolactic enzyme gene（mle A）;specific primer;rapid identification;

酒酒球菌;苹果酸-乳酸酶基因;特异引物;快速鉴定;

62. Keywords Oenococcus oenis;malolactic enzyme gene （mleA）;malate permease gene （mleP）;cloning and expression, co-expression;Saccharomyces cerevisiae;

酒酒球菌;苹果酸-乳酸酶基因;苹果酸通透酶基因;克隆与表达;共表达;酿酒酵母;

63. Keywords Oenococcus oeni;malolactic enzyme gene;malate permease gene;recombinant expression plasmid;expression;Saccharomyces cerevisiea;

酒酒球菌;苹果酸-乳酸酶基因;苹果酸通透酶基因;重组表达质粒;表达;酿酒酵母;

64. and American oak, for malolactic fermentation, gaining chocolate and mocha notes.

酿酒报告：26摄氏度发酵6天，60%的酒液在法国和美国橡木桶中陈酿。

65. Keywords fermented apple juice,malolactic fermentation （MLF）,,,,, product stability;

醇香苹果汁;发酵;苹果酸-乳酸发酵;商品化;

66. CSM will promote malolactic fermentation.

颈椎促进乳酸发酵。

67. 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。

68. Buttery: Tasting term used to indicate a rich taste or smell of butter, usually in white wine. Often an indicator that the wine has undergone malolactic fermentation.

黄油般的：品尝术语，用语指黄油的香浓口感或气味，常出现在白葡萄酒中。这种味道通常暗示了这款酒曾经进行过苹果乳酸发酵。