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| 酒类酒球菌新菌株苹果酸-乳酸发酵条件的研究 | |
| 引用本文： | 孙姗姗,李德美,郭仲礼. 酒类酒球菌新菌株苹果酸-乳酸发酵条件的研究[J]. 中外葡萄与葡萄酒, 2006, 0(5): 4-9 |
| 作者姓名： | 孙姗姗 李德美 郭仲礼 |
| 作者单位： | 1. 北京迪尔塔金生物技术有限公司,北京,100085;北京农学院食品科学系,北京,102206 2. 北京农学院食品科学系,北京,102206 3. 北京迪尔塔金生物技术有限公司,北京,100085 |
| 摘 要： | 酒类酒球菌(Oenococcus oeni)普遍应用于葡萄酒生产中,它可以触发苹果酸-乳酸发酵,促进葡萄酒中的苹果酸转化为乳酸,降低总滴定酸,提高酒体生物稳定性,改善酒体口感。本文针对3株自主筛选的酒类酒球菌,研究了酒精度、pH、SO2浓度、发酵温度、接种量等因素对葡萄酒苹-乳发酵过程的影响。 |
| 关 键 词： | 酒类酒球菌 苹果酸-乳酸发酵 葡萄酒 |
| 收稿时间： | 2006-10-08 |
| 修稿时间： | 2006-10-08 |
Study on the factors effectting malo-lactic fermentation with new strains of Oenococcus oeni |
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| Sun Shanshan,Li Demei,Guo Zhongli. Study on the factors effectting malo-lactic fermentation with new strains of Oenococcus oeni[J]. Sino-Overseas Grapevine & Wine, 2006, 0(5): 4-9 | |
| Authors: | Sun Shanshan Li Demei Guo Zhongli |
| Affiliation: | 1.Beijing Deltagen Biological Technology Co.Ltd, Beijing 100085; 2. Department of Food Science and Engineering, Beijing Agriculture University, Beijing 102206 |
| Abstract: | Oenococcus oeni is widely applied in winemaking.It can promote malo-lactic fermentation(MLF),catalyzing the version of L-malic acid to L-lactic acid,reducing total acidity,enhancing the biological stability of wine and improving taste.The research investigated the effects of ethanol concentration,pH,SO2 concentration,fermentation temperature and inoculation quantity during MLF with 3 isolated strains. |
| Keywords: | Oenococcus oeni malo-lactic fermentation(MLF) wine |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |