| 葡萄酒的降酸研究 |
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| 引用本文： | 高年发,李小刚,杨枫. 葡萄酒的降酸研究[J]. 中国食品学报, 1999, 0(2): 16-21 |
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| 作者姓名： | 高年发 李小刚 杨枫 |
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| 作者单位： | 天津轻工业学院，天津轻工业学院，天津轻工业学院 |
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| 摘 要： | 论述了葡萄和葡萄酒中的有机酸形成及变化。系统地介绍了国内外葡萄酒降酸研究。着重介绍了本研究室以粟酒裂殖酵母与葡萄酒酵母为出发菌株,采用原生质体融合技术进行生物降酸的研究进展。
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| 关 键 词： | 葡萄 葡萄酒 有机酸 降酸 |
Studies on Reducing Organic Acids of Wines |
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| Gan Nianfa Li Xiaogang Yang Feng Tlan Jin Instttute of Light Industry. Studies on Reducing Organic Acids of Wines[J]. Journal of Chinese Institute of Food Science and Technology, 1999, 0(2): 16-21 |
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| Authors: | Gan Nianfa Li Xiaogang Yang Feng Tlan Jin Instttute of Light Industry |
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| Affiliation: | Gan Nianfa Li Xiaogang Yang Feng Tlan Jin Instttute of Light Industry |
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| Abstract: | The paper discusses the formation and variation of organic acids in grapes and wines, and systematically introduces the research aduance about reducing organic acids in wine in the world. It puts special emphasis on the studying of fusion between Sacchizosaccharomyce Pombe and Saccharomyce bayanns in our laboratory, which is used to reduce acids in wine. |
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| Keywords: | Grape Wins Organic acids Reducing acids |
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