| 葡萄酒酒精发酵过程中酵母菌种类、代谢产物的变化及其关键控制工艺研究进展 |
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| 引用本文： | 闫媛媛, 胡文忠, 姜爱丽, 穆师洋. 葡萄酒酒精发酵过程中酵母菌种类、代谢产物的变化及其关键控制工艺研究进展[J]. 食品工业科技, 2015, (23): 366-370. DOI: 10.13386/j.issn1002-0306.2015.23.068 |
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| 作者姓名： | 闫媛媛 胡文忠 姜爱丽 穆师洋 |
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| 作者单位： | 1.大连民族学院生命科学学院 |
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| 摘 要： | 酒精发酵是葡萄酒酿造的主要过程。本文介绍了酒精发酵过程中酵母菌种类的变化,不同酵母菌种类发酵对葡萄酒品质的影响,并对酒精发酵过程中代谢产物及其种类进行了综合概述,同时,还阐述了影响酒精发酵的因素及其关键控制工艺等。
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| 关 键 词： | 酒精发酵 酵母菌 代谢产物 发酵工艺 |
| 收稿时间： | 2015-01-28 |
Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation |
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| YAN Yuan-yuan, HU Wen-zhong, JIANG Ai-li, MU Shi-yang. Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation[J]. Science and Technology of Food Industry, 2015, (23): 366-370. DOI: 10.13386/j.issn1002-0306.2015.23.068 |
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| Authors: | YAN Yuan-yuan HU Wen-zhong JIANG Ai-li MU Shi-yang |
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| Affiliation: | 1.College of Life Science,Dalian Nationalities University |
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| Abstract: | Alcoholic fermentation is the main process of winemaking.In this paper,yeast species variation in alcohol fermentation process,the influence of different kinds of yeast fermentation of wine quality,alcoholic fermentation metabolites and its species has carried on the comprehensive summary.At the same time,the influence factors of alcohol fermentation and the key process control were elaborated. |
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| Keywords: | alcoholic fermentation yeast metabolite product pour tank |
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