| 释义 |
malolactic, a. and n. Wine-making.|meɪləʊˈlæktɪk|
Also malo-lactic.
[App. ad. F. malo-lactique: see malic a., lactic a.]
A. adj. Designating or pertaining to a secondary fermentation during which malic acid in wine is converted to lactic acid.
1908Jrnl. Chem. Soc. XCIV. ii. 723 The malic acid of grape-juice partly disappears during fermentation, but no lactic acid is formed, and the ‘malo-lactic’ fermentation of Rosenstiehl..does not exist. 1951Amerine & Joslyn Table Wines vii. 100 Certain wines, particularly those of high acidity, are sometimes left on the lees in order to promote the malo-lactic fermentation. 1959Jrnl. Appl. Bacteriol. XXII. 385 Knowledge of the systematic classification of the malolactic bacteria is now much improved. 1991Wine & Spirits Apr. 46/2 The total aroma profile of the full malolactic wine..is huge.
B. n. Malolactic fermentation.
1989Daily Tel. (Colour Suppl.) 16 Sept. 66/2 This involves..encouraging a second, softening fermentation called the ‘malolactic’. 1991Wine Spectator 31 Aug. 43/2 After about four to five days, nearly all the wine is transferred to French oak casts, where the fermentation and the malolactic occurs [sic]. |