| 苹果酒酿造中的苹果酸-乳酸发酵 |
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| 引用本文： | 李记明,司合芸,樊玺,段辉,徐岩,赵光鳌,王栋. 苹果酒酿造中的苹果酸-乳酸发酵[J]. 食品与发酵工业, 2004, 30(5): 27-29 |
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| 作者姓名： | 李记明 司合芸 樊玺 段辉 徐岩 赵光鳌 王栋 |
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| 作者单位： | 1. 张裕集团公司技术中心,烟台,264001
2. 江南大学生物工程学院,无锡,214036 |
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| 基金项目： | 国家科技部“十五重大科技专项”(2001BA501AOF) |
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| 摘 要： | 在苹果酒酿造中进行苹果酸-乳酸发酵,乳酸菌通过分解苹果酸,产生乳酸,引起其他有机酸的变化,使苹果酒的口感、质量得以改善。pH、温度、SO_2、酒度通过影响乳酸菌的活动而影响苹果酸-乳酸发酵的进行。保证苹果酒苹果酸-乳酸发酵进行的条件为:温度16～18℃,总SO_2含量<70mg/L,pH<3.70,酒精体积分数低于13％。
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| 关 键 词： | 乳酸菌 苹果酸-乳酸发酵 苹果酒 有机酸 |
| 修稿时间： | 2003-12-22 |
Malolactic Fermentation during Apple Wine-making |
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| Li Jiming,Si Heyun,Fan Xi,Duan Hui Xu Yan,Zhao Guao ao,Wang Dong Center of Science Technology,Zhangxu Group Company Ltd.,Yantai, School of Biotechnology,Southern Yangtze University,Wuxi. Malolactic Fermentation during Apple Wine-making[J]. Food and Fermentation Industries, 2004, 30(5): 27-29 |
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| Authors: | Li Jiming Si Heyun Fan Xi Duan Hui Xu Yan Zhao Guao ao Wang Dong Center of Science Technology Zhangxu Group Company Ltd. Yantai School of Biotechnology Southern Yangtze University Wuxi |
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| Affiliation: | Li Jiming,Si Heyun,Fan Xi,Duan Hui Xu Yan,Zhao Guao ao,Wang Dong Center of Science Technology,Zhangxu Group Company Ltd.,Yantai,264001 School of Biotechnology,Southern Yangtze University,Wuxi,214036 |
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| Abstract: | The lactic bacteria were used in apple wine to start malolactic fermentation. By decom-posing malate, developing lactic acid which result in the change of other organic acids. The quality ofapple wine was improved by decompose malate into lactic acid, which also result in the change of otherorganic acids. The factors of pH, fermentation temperature, sulphur dioxide and ethanol content influ-ence malolactic fermentation through affecting lactic bacteria activity. Favorable fermentation conditions ofMLF are fermentation temperature 16～18℃, Tso≤70mg/L, pH≤3.70, ethanol content≤13%. |
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| Keywords: | Lactic bacteria malolactic fermentation apple wine organic acid |
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