共查询到18条相似文献，搜索用时 46 毫秒
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龙眼葡萄苹果酸—乳酸发酵降酸新技术,新工艺 总被引：4，自引：1，他引：3
郑建中 《中外葡萄与葡萄酒》2000,(3):59-62
长城公司葡萄酒产品的原料来自怀来、涿鹿两县,由于葡萄高产,造成龙眼葡萄的酸度较高。为解决降酸问题,我公司于 １９９７年酿酒期引进了优良乳酸菌种,探索苹果酸－乳酸降酸发酵的新途径,并于当年及１９９８年进行了多次不同方法的试验。 有关苹果酸－乳酸发酵（ＭＬＦ）降酸在法国早已应用,而且也有资料记载,参考有关资料数据,进行了苹果酸－乳酸发酵试验。１试验目的１．１利用苹果酸－乳酸发酵来降低葡萄酒的酸度,提高酒的风味、质量,提高葡萄酒的生物稳定性。１．２可以减少因酒石酸钾降酸给葡萄酒中带来的钾离子、酒石酸根离… 相似文献
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枇杷酒中苹果酸乳酸发酵优良乳酸菌的分离与鉴定 总被引：2，自引：1，他引：2
目的:分离获得高耐受二氧化硫的枇杷酒苹果酸乳酸发酵(MLF)菌,为果酒生物降酸提供优良乳酸菌资源.方法:采用平板划线法,从自然发酵的枇杷酒中分离乳酸菌,并通过耐受性试验筛选优良的MLF乳酸菌;通过形态学特征、生态学特征、生理生化特征和16S rDNA序列同源性分析法对目标菌进行鉴定.结果及结论:R23和R35分别被鉴定为植物乳杆菌(Lactobacillus plantarum R23)和干酪乳杆菌(Lactobacillus casei R35);R23与R35均具有MLF能力,且可耐受120mg/L的总SO2浓度,是2株优良的枇杷酒MLF菌. 相似文献
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不同苹果酸--乳酸发酵菌种特性的研究 总被引：1，自引：0，他引：1
本实验研究了ML34、31DH和自然乳酸(CK)在宁夏地区的发酵特性,结果表明:三种菌种pH在3.1的条件下不能启动MLF;ML34、31DH在pH3.2、3.3的条件下能顺利启动、完成MLF,pH越高发酵进程越快,CK只有在pH3.3的条件下才能完成MLF,其中31DH对低pH的适应能力最强.ML34、31DH在较低温度条件下均可顺利启动、完成MLF,并随温度的升高发酵进程加快;CK只有在22℃条件下才能完成发酵.三种乳酸菌种对SO2的浓度比较敏感,当SO2的浓度达到14.2mg/L时,ML34、31DH菌种的发酵进程大大减缓;CK不能完成发酵.31DH在本地区表现最好. 相似文献
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白稳红 《中外葡萄与葡萄酒》2001,(4):49-50
武威（古凉州）是葡萄最佳生态区之一,得天独厚的生态环境,加之莫高人十几年所选择的国际名贵葡萄品种,所生产的葡萄酚类物质含量高,糖酸比适中。先进的设备,精湛的工艺,所酿制的葡萄酒香气优雅,口感醇厚圆润,回味悠长,风格独特。为加快红葡萄酒成熟,缩短生产周期,提高感官质量和稳定性[1,2],做出更高档次红葡萄酒,我公司派技术人员对全国几大葡萄酒公司进行调查,发现对红葡萄酒进行二次发酵的厂家寥寥无几,究其原因,原料含酸量一般低于7.0g／L（酒石酸计）进行生物降酸意义不大。我公司为解决限制红葡萄酒品质的关键问题… 相似文献
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Patricia Ruiz Pedro Miguel Izquierdo Susana Seseña Esteban García María Llanos Palop 《Journal of food science》2012,77(10):M579-M585
Abstract: Different wine varieties, including some with low pH, were studied to determine the ability to grow and produce secondary metabolites of a previously selected autochthonous Oenococcus oeni strain (C22L9), compared with a commercial strain. Monitoring of malolactic fermentation (MLF) was carried out by microbiological and chemical analysis of wines. The concentration of some major volatile compounds and biogenic amines in wines before and after malolactic fermentation was also determined. The results showed major differences in MLF duration both between wines and strains, although the differences between strains were slight for most of the analyzed compounds. Statistically significant differences in citric acid degradation were found in all wine varieties and it was confirmed that O. oeni C22L9 is a poor degrader of citric acid; this means that MLF can be prolonged without the risk of producing high concentrations of diacetyl and acetoin. Sensory analysis of wines after MLF showed similar characteristics in wines from both strains. This study thus shows that O. oeni C22L9 possesses even better sensory and fermentation properties than the commercial strain and can be used in wines with different characteristics, which makes it highly valuable for industrial use. Practical Application: The increasingly use of grape varieties of low pH in winemaking and the higher alcohol content of wines, as a consequence of the climatic change, make interesting the study of the behavior during MLF of O. oeni strains in order to determine their ability to grow, when growth conditions are not optimal, and to produce secondary metabolites. A comparative study was conducted using an autochthonous O. oeni strain (C22L9) and a commercial O. oeni strain and 4 wine varieties. 相似文献
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ABSTRACT: The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC+ ) or without (MDC- ) the ability to decarboxylate malic acid was determined. The MDC+ phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC+ phenotype, respectively, indicating that more than 1 strain or species was involved. The malolactic reaction was demonstrated in cabbage juice with known strains of Leuconostoc mesenteroides , raising the question of desirability of such activity in cultures selected for the controlled fermentation of cabbage. 相似文献
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M.E. Wade M.T. Strickland J.P. Osborne C.G. Edwards 《Australian Journal of Grape and Wine Research》2019,25(1):7-24
The genus Pediococcus comprises a group of nutritionally fastidious bacteria, several of which have been isolated from wines worldwide, for example P. damnosus, P. inopinatus, P. parvulus and P. pentosaceus. The growth of these bacteria is generally considered undesirable because of their ability to produce off‐odours and flavours. As examples, Pediococcus spp. have been associated with the synthesis of excessive diacetyl, exopolysaccharides, and/or biogenic amines, all of which have a detrimental impact on wine quality. Historically, oenological factors, such as low pH, high ethanol and nutrient depletion following malolactic fermentation, have often been considered sufficient to limit growth. Recent research, however, has supported the contention that Pediococcus spp. can grow in wines considered to be microbiologically stable. Furthermore, the presence of Pediococcus spp. in wines does not always lead to spoilage. New findings have suggested potential uses for Pediococcus spp. in winemaking, but have also highlighted a lack of understanding of those factors that influence growth and spoilage potential. The present work reviews the current knowledge of pediococci isolated during vinification as well as focuses on areas for future research. 相似文献
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SO2 is a preservative compound widely used at an industrial scale to control the cider‐making processes. However, little is known about the effect that sulfur dioxide exerts on the cell physiology of lactic acid bacteria (LAB) during malolactic fermentation, taking into account the cellular heterogeneity of the microbial populations. Analysis of flow cytometry results has shown how increasing SO2 concentrations were not related to a significant rise in the dead cell subpopulation. SO2 affected malolactic activity and cell viability, giving rise to different levels of LAB tolerance to the fermentation conditions. Malate consumption in the bioreactor and the enzymatic potential of whole cells were monitored during the bioconversion process under the different assayed conditions. After SO2 exposure, specific malolactic activity of whole cells measured by enzymatic assays in which SO2 or other inhibitory compounds were absent showed higher values than the malolactic activity determined in the bioreactor, suggesting that inhibition was not irreversible, at least not at the concentrations tested. A correlation between total malolactic activity and viable and viable but nonculturable cell concentrations was established. Increasing amounts of SO2 in the fermentation media also affected the malic acid/lactic acid ratio. Changes observed on LAB physiology at different sulfiting levels could be useful for practical cider‐making applications. Copyright © 2012 The Institute of Brewing & Distilling 相似文献
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YUN CAI GAO GUOPENG ZHANG SHERI KRENTZ SUE DARIUS JENNIFER POWER GILLES LAGARDE 《Australian Journal of Grape and Wine Research》2002,8(1):76-83
The efficacy of lysozyme against indigenous lactic acid bacteria (LAB) and four inoculated spoilage LAB cultures was investigated in laboratory scale Chardonnay winemaking trials (at pH 3.8). These LAB cultures included Lactobacillus kunkeei, Lactobacillus brevis, Pediococcus parvulus , and Pediococcus damnosus . Three concentrations of lysozyme were used: 0, 125 and 250 mg/L. Alcoholic fermentation of the grape juice was carried out at 20±0.5°C using Saccharomyces cerevisiae . Lysozyme did not have any negative impact on yeast growth and sugar reduction. This enzyme was found to be very effective in inhibiting the growth of all four LAB cultures investigated. Under the given experimental conditions, as high as an 8 log cell reduction was obtained for some of the strains. The acetic acid production by L. brevis and L. kunkeei was significantly reduced in the treatments with 125 and 250 mg/L lysozyme added ( P < 0.01). The effect of lysozyme on the cells of the LAB cultures was examined under a scanning electron microscope. It is evident that lysozyme had a detrimental impact on the cells of these cultures. Based on these observations, it is concluded that lysozyme may be a useful tool for winemakers to control the growth of spoilage LAB and to reduce the production of volatile acids. The addition of lysozyme may also prevent the increase of volatile acidity during stuck/sluggish alcoholic fermentation. This tool is particularly useful in high pH wines where SO2 is less effective. 相似文献
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M. Duenas A. Irastorza C. Fernandez A. Bilbao G. Del Campo A. Munduate 《Journal of the Institute of Brewing》1997,103(4):251-255
This study was conducted to examine the influence of the following apple juice treatments on different parameters of cidermaking process: sulphiting (50 mg/L of total S02), clarification with pectolytic enzymes (Ultrazym 100 G, 3g/hL), and bentonite fining (lOOg/hL). The different treatments slowed down alcoholic fermentation, the greatest effect being found for the combination of the three treatments. With respect to malolactic fermentation, must sulphiting, with or without the other two treatments, delayed this process, which took place after alcoholic fermentation. The low levels of lactic acid bacteria during this period can explain this delay. The only treatment that had any significant influence on volatile acidity was sulphiting, either on its own or in combination with the other treatments. Thus lower acetic acid levels were detected in ciders treated with SO2 . 相似文献