| 葡萄酒酿造过程中双乙酰的形成因素分析 |
| |
| 引用本文： | 屈慧鸽,肖波,冯志彬,张玉香.葡萄酒酿造过程中双乙酰的形成因素分析[J].食品科学,2010,31(3):293. |
| |
| 作者姓名： | 屈慧鸽 肖波 冯志彬 张玉香 |
| |
| 作者单位： | 鲁东大学生命科学学院; |
| |
| 基金项目： | 鲁东大学学科建设资助项目(203-07000108) |
| |
| 摘 要： | 适量的双乙酰会增加葡萄酒风味的复杂性,葡萄酒中的双乙酰主要是在苹果酸-乳酸发酵过程中形成的。本文综述了葡萄酒酿造过程中双乙酰的形成影响因素,包括葡萄酒成分、乳酸菌种、苹果酸-乳酸发酵的条件及陈酿方式等,以期对控制葡萄酒中双乙酰的含量,改善葡萄酒的风味提供参考。
|
| 关 键 词： | 双乙酰 葡萄酒 苹果酸-乳酸发酵 |
A Review of Analysis of Diacetyl-producing Factors during Wine Brewing |
| |
| QU Hui-ge,XIAO Bo,FENG Zhi-bin,ZHANG Yu-xiang.A Review of Analysis of Diacetyl-producing Factors during Wine Brewing[J].Food Science,2010,31(3):293. |
| |
| Authors: | QU Hui-ge XIAO Bo FENG Zhi-bin ZHANG Yu-xiang |
| |
| Affiliation: | QU Hui-ge,XIAO Bo,FENG Zhi-bin,ZHANG Yu-xiang(College of Life Science,Ludong University,Yantai 264025,China) |
| |
| Abstract: | Diacetyl with appropriate concentration can enhance the complexity of wine flavor.Most diacetyl in wine is produced during malolactic fermentation process.Factors affecting the formation and concentration of diacetyl in wine during wine brewing are reviewed in this paper.Effects of wine components,malolactic bacterial strains,malolactic fermentation parameters and brewing styles are discussed in detail.Therefore,controlling diacetyl concentration at the appropriate level will provide references to improve t... |
| |
| Keywords: | diacetyl wine malolactic fermentation |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
