malolactic

简明释义

英[ˌmæl.əˈlæk.tɪk]美[ˌmæl.əˈlæk.tɪk]

adj. 苹果乳酸的

英英释义

单词用法

同义词

反义词

例句

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.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.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。

4.Because when making his wine he USES the oldest methods taught to him by his father, this wine producer from a long line of them, opted for malolactic fermentation to soften his wines.

这种古老而独特的酿造香槟的方法传自于他的父亲，而且传承了几代人。他们同时选择乳酸发酵这样会使香槟更加柔滑。

5.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。

6.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。

7.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。

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 winemaker decided to initiate malolactic 苹果酸乳酸发酵 in order to soften the acidity of the wine.

酿酒师决定启动malolactic 苹果酸乳酸发酵，以软化葡萄酒的酸度。

10.The presence of lactic acid bacteria is crucial for successful malolactic 苹果酸乳酸发酵 in winemaking.

乳酸菌的存在对于成功的malolactic 苹果酸乳酸发酵在酿酒中至关重要。

11.During the fermentation process, malolactic 苹果酸乳酸发酵 can enhance the flavor profile of the wine.

在发酵过程中，malolactic 苹果酸乳酸发酵可以增强葡萄酒的风味特征。

12.Some red wines undergo malolactic 苹果酸乳酸发酵 to achieve a smoother texture.

一些红葡萄酒经历malolactic 苹果酸乳酸发酵以达到更平滑的口感。

13.Winemakers often monitor temperature closely during malolactic 苹果酸乳酸发酵 to ensure optimal conditions.

酿酒师通常在malolactic 苹果酸乳酸发酵期间密切监测温度，以确保最佳条件。

作文

In the world of winemaking, there are numerous processes that contribute to the final flavor and character of the wine. One such process is known as malolactic fermentation. This term refers to a specific type of fermentation that occurs after the primary alcoholic fermentation. During this process, the harsh malic acid present in the wine is converted into softer lactic acid by lactic acid bacteria. This transformation is crucial for many types of wine, particularly red wines, as it helps to create a smoother mouthfeel and enhances overall complexity.The malolactic fermentation process typically occurs in several stages. Initially, after the grapes are harvested and crushed, the juice undergoes alcoholic fermentation, where yeast converts sugars into alcohol. Once this primary fermentation is complete, winemakers may choose to introduce lactic acid bacteria to the wine, initiating the malolactic fermentation phase. This can happen naturally, as some wines are inoculated with these bacteria from the environment, or it can be controlled by the winemaker through the addition of specific strains of bacteria.The impact of malolactic fermentation on the wine cannot be overstated. Firstly, it reduces the acidity of the wine, making it more palatable. Wines that undergo this process often exhibit buttery flavors and creamy textures, which are particularly desirable in certain varietals like Chardonnay. The conversion of malic acid to lactic acid not only softens the taste but also contributes to the stability of the wine, allowing it to age gracefully over time.Moreover, malolactic fermentation can influence the aromatic profile of the wine. As the bacteria work their magic, they produce various compounds that can add complexity to the wine's bouquet. For instance, diacetyl, a byproduct of this fermentation, imparts a buttery aroma that is often celebrated in wines such as Chardonnay. This characteristic is especially sought after in regions like Burgundy, where winemakers intentionally promote malolactic fermentation to enhance the wine's richness and depth.However, not all wines undergo malolactic fermentation. Some winemakers prefer to retain the crispness and freshness of the wine, particularly in white wines like Sauvignon Blanc and Riesling. In these cases, avoiding malolactic fermentation helps preserve the natural acidity and fruity notes that define these varietals. The decision to allow or inhibit this fermentation process is a critical aspect of winemaking that reflects the winemaker's style and vision.In conclusion, malolactic fermentation is a vital process in the production of many wines, influencing their taste, texture, and aroma. By converting sharp malic acid into softer lactic acid, this fermentation not only enhances the wine's mouthfeel but also contributes to its overall complexity. Understanding the role of malolactic fermentation allows wine enthusiasts to appreciate the intricacies of winemaking and the diverse characteristics that different wines can offer. Whether one enjoys the buttery richness of a malolactic Chardonnay or the bright acidity of a non-malolactic Sauvignon Blanc, this process undoubtedly plays a significant role in shaping the world of wine.

在酿酒的世界里，有许多过程会影响葡萄酒的最终风味和特性。其中一个过程被称为苹果酸乳酸发酵。这个术语指的是在主要的酒精发酵之后发生的一种特定类型的发酵。在这个过程中，葡萄酒中存在的尖锐的苹果酸被乳酸菌转化为更柔和的乳酸。这一转变对于许多类型的葡萄酒，特别是红葡萄酒，至关重要，因为它有助于创造更平滑的口感并增强整体的复杂性。苹果酸乳酸发酵过程通常分为几个阶段。最初，在葡萄收获和压榨后，果汁经历酒精发酵，酵母将糖转化为酒精。一旦主要发酵完成，酿酒师可以选择向葡萄酒中引入乳酸菌，启动苹果酸乳酸发酵阶段。这可以自然发生，因为一些葡萄酒是在环境中接种这些细菌，或者通过添加特定菌株由酿酒师控制。苹果酸乳酸发酵对葡萄酒的影响不可小觑。首先，它降低了葡萄酒的酸度，使其更易饮用。经历这一过程的葡萄酒通常展现出黄油风味和奶油质感，这在某些品种如霞多丽中尤为受欢迎。苹果酸转化为乳酸不仅软化了口感，还增强了葡萄酒的稳定性，使其能够随着时间的推移优雅地陈年。此外，苹果酸乳酸发酵还可以影响葡萄酒的香气轮廓。当细菌发挥作用时，它们会产生各种化合物，为葡萄酒的香气增添复杂性。例如，作为这种发酵副产品的二乙酰，会赋予葡萄酒一种黄油的香气，这在像霞多丽这样的葡萄酒中常常受到赞赏。这种特性在勃艮第等地区尤其受到追捧，酿酒师故意促进苹果酸乳酸发酵以增强葡萄酒的丰富性和深度。然而，并非所有葡萄酒都经历苹果酸乳酸发酵。一些酿酒师更喜欢保留葡萄酒的清脆和新鲜感，特别是在白葡萄酒如长相思和雷司令中。在这些情况下，避免苹果酸乳酸发酵有助于保持这些品种所定义的天然酸度和水果风味。是否允许或抑制这一发酵过程的决定是酿酒的关键方面，反映了酿酒师的风格和愿景。总之，苹果酸乳酸发酵是许多葡萄酒生产中的一个重要过程，影响其味道、质地和香气。通过将尖锐的苹果酸转化为更柔和的乳酸，这一发酵不仅增强了葡萄酒的口感，还增加了其整体的复杂性。了解苹果酸乳酸发酵的作用使葡萄酒爱好者能够欣赏酿酒的复杂性以及不同葡萄酒所能提供的多样特性。无论人们喜欢带有黄油风味的苹果酸乳酸发酵霞多丽，还是非苹果酸乳酸发酵的长相思的明亮酸度，这一过程无疑在塑造葡萄酒的世界中发挥了重要作用。