malolactic

  • 网络乳酸菌发酵；苹果酸转乳酸的；酸发酵

网络释义

1.
乳酸菌发酵
37. 问：乳酸菌发酵（malolactic）起到什么作用？ 除去在酒精发酵时形成的乳状沉淀物 是为了降低葡萄糖的酸度，让其变得 …
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2.
苹果酸转乳酸的
葡萄酒术语 Wine Glossary | 红酒库 Wine... ... Green 绿色的 Malolactic 苹果酸转乳酸的 Meaty 有力的 ...
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3.
酸发酵
malolactic是什么意思... ... malolactic enzyme gene ： 乳酸酶基因 Malolactic ： 酸发酵 malolactic enzyme ： 乳酸酶 ...
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例句

释义:
全部全部,乳酸菌发酵乳酸菌发酵,苹果酸转乳酸的苹果酸转乳酸的,酸发酵酸发酵
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1.
With the broadest host strain as an indicator, phages were detected in wines after malolactic fermentation.
最广泛的东道国应变作为一个指标，噬菌体发现葡萄酒后乳酸发酵。
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2.
Following malolactic fermentation micro- oxygenation was initiated.
微氧化在这个发酵过程结束后进行。
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3.
Palate: Rich peach and pear fruit characters are balanced with tight acid and generous malolactic fermentation flavours.
口感：丰满桃子和梨子的香味，严紧而又平衡的酸度，还有慷慨的苹果乳酸发酵的香味。
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4.
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。
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5.
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。
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6.
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。
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7.
Too much oak and secondary malolactic fermentation. - Huh.
太多的橡木味和第二道乳酸发酵
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8.
Lifted stone fruit 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。
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9.
Lifted stone fruit and guava combines with butterscotch of malolactic.
香味核果和番石榴的芳香，与奶油糖果的果酸交织融合。
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10.
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。
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