求翻译：在酒精发酵完成后，接着可以进行苹果乳酸发酵。这种发酵作用由一群生存在酒精里的乳酸细菌所摧化，将较刺鼻难喝的苹果酸分解为让人们较能接受的乳酸与二氧化碳，并进一步释放能量。苹果酸的发酵可以让酸度降低，还会让葡萄酒带来醇厚复杂的风味及软化口感。是什么意思？

After the alcoholic fermentation is completed, followed by lactic acid fermentation of apples can be. This role by a group of survival in alcohol fermentation of lactic acid bacteria in the destroy, a pungent hard decomposition of Malic acid to get people to drink more accepting of lactic acid and carbon dioxide, and further releases energy. Malate acidity of fermentation can reduce, will also bring complex flavor and mellow wines to soften taste.