| 葡萄酒微生物病害 |
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| 引用本文： | 翁鸿珍,成宇峰. 葡萄酒微生物病害[J]. 酿酒科技, 2011, 0(8): 132-133,135 |
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| 作者姓名： | 翁鸿珍 成宇峰 |
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| 作者单位： | 包头轻工职业技术学院生物工程系,内蒙古包头,014035 |
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| 摘 要： | 葡萄酒是由新鲜葡萄浆果或葡萄汁发酵生产的酒精饮料。引起葡萄酒变质的主要微生物有酵母、醋酸菌和乳酸菌。对于微生物病害要以预防为主,通过微生物计数和稳定性试验等预兆特征来预防病害的发生,在保证原料质量的基础上、控制卫生条件及采用合理的工艺和贮藏管理措施来控制病原菌和发病条件。
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| 关 键 词： | 葡萄酒 微生物 病害 防治 |
Study on Microbial Disease of Grape Wine |
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| WENG Hongzhen , CHENG Yufeng. Study on Microbial Disease of Grape Wine[J]. Liquor-making Science & Technology, 2011, 0(8): 132-133,135 |
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| Authors: | WENG Hongzhen CHENG Yufeng |
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| Affiliation: | WENG Hongzhen and CHENG Yufeng(Baotou Light Industry Vocational Technical College,Baotou,Inner Mongolia 014030,China) |
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| Abstract: | Orape wine is alcoholic beverage fermented by flesh grape berries or grape juice. Quality deterioration of grape wine is mainly induced by yeast, acetic acid and lactic acid bacteria. Prevention is the main measure to microbe disease of grape wine by coun |
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| Keywords: | grape wine microbe disease prevention and control |
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