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1·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。

2·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。

3·Pressing in a pneumatic press, then systematic malolactic fermentation.

将酒汁用气压机压榨后进行苹果乳酸发酵。

4·A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.

一部分葡萄汁经历了乳酸发酵，增加了葡萄酒的柔滑感和浓郁度。

5·Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.

部分采用乳酸发酵然后在木桶中陈酿以增强饱满圆润的质地，烧烤和奶油的味道。

6·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。

7·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。

8·After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.

在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。

9·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。

10·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。