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The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation. 本文研究目的是在發揮二氧化硫的作用下，盡量地減少其殘畱量和控制遊離二氧化硫在蘋果酸乳酸發酵中的釋放。