| 葡萄及葡萄酒中的有机酸及降酸研究 |
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| 引用本文： | 高年发,李小刚.葡萄及葡萄酒中的有机酸及降酸研究[J].中外葡萄与葡萄酒,1999(4):6-6. |
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| 作者姓名： | 高年发 李小刚 |
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| 作者单位： | 天津轻工业学院食品工程系!天津市300222 |
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| 摘 要： | 为了探索降低葡萄酒中过量有机酸的有效方法,综述了葡萄和葡萄酒中有机酸的形成及变化,较系统地论述了国内外葡萄酒降酸研究的进展,着重介绍了本研究室以粟酒裂殖酵母与葡萄酒酵母为亲株,采用原生质体融合技术进行生物降酸的研究。
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| 关 键 词： | 葡萄 葡萄酒 有机酸 降酸 |
STUDIES ON THE ORGANIC ACIDS AND REDUCING ACIDS OF GRAPES AND WINES |
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| GAO Nian fa LI Xiao gang,YANG Heng TIAN JIN INSTITUTE OF LIGHT INDUSTRY.STUDIES ON THE ORGANIC ACIDS AND REDUCING ACIDS OF GRAPES AND WINES[J].Sino-Overseas Grapevine & Wine,1999(4):6-6. |
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| Authors: | GAO Nian fa LI Xiao gang YANG Heng TIAN JIN INSTITUTE OF LIGHT INDUSTRY |
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| Abstract: | In order to inqure into the ways of reducing acids in wines,the paper reviews the formation and variation of organic acids in grapes and wines,and systematically introduces the research advance 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: | wines organic acids reducing acids |
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