| 葡萄酒与微生物 |
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| 引用本文： | 吕文鉴,宋文章,刘全.葡萄酒与微生物[J].酿酒科技,2001(5):38. |
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| 作者姓名： | 吕文鉴 宋文章 刘全 |
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| 作者单位： | 烟台张裕集团有限公司,山东,烟台,264001 |
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| 摘 要： | 在整个葡萄酒的酿造生产过程中 ,不同的微生物起着不同的作用 ,酿酒酵母将糖转化成酒精 ,乳酸菌会将苹果酸转化成乳酸等 ,这些是正常的发酵过程 ;而醋酸菌会使葡萄酒发生酸败 ,产膜酵母会使葡萄酒起膜浑浊 ,霉菌会影响酒的风味等 ,这些是有害微生物的作用
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| 关 键 词： | 葡萄酒 微生物 细菌 酵母菌 |
| 文章编号： | 1001-9286(2001)05-0038-01 |
| 修稿时间： | 2001年4月1日 |
Grape Wine and Microbes |
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| LU Wen-jian,SONG Wen-zhang and LIU Quan.Grape Wine and Microbes[J].Liquor-making Science & Technology,2001(5):38. |
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| Authors: | LU Wen-jian SONG Wen-zhang and LIU Quan |
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| Abstract: | Different microbes exert different effects in the whole production process of grape wine. The positive effects include invert of sugar into alcohol by yeast and invert of malic acid into lactic acid by lactobacillus etc. which is considered as normal fermentation. The negative effects include rancidity of grape wine by acetate bacterial, turbidity of grape wine caused by tunic-producing yeast and flavour spoilage of grape wine by myceto etc.(Tran.by YUE Yang) |
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| Keywords: | grape wine microbe bacterial yeast |
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