乳酸菌在苹果酒中的应用研究进展  

Research Progress of Lactic Acid Bacteria Application to Cider Brewing

作　　者：吕兆林[1] 姚永红[2] 林西[2] 任美玲[2] 张柏林[2] 

机构地区：[1]北京林业大学分析测试中心,北京100083 [2]北京林业大学生物科学与技术学院,北京100083

出　　处：《西南林业大学学报（自然科学）》2012年第1期105-109,共5页Journal of Southwest Forestry University：Natural Sciences

基　　金：国家林业局948项目(2008-4-79)资助

摘　　要：通过添加乳酸菌,苹果酒在主发酵后能继续进行二次发酵,即苹果酸-乳酸发酵,该过程具有增加苹果酒风味多样性的作用。论述在苹果酒中添加乳酸菌的菌种要求、发酵条件对乳酸菌诱导苹果酸-乳酸发酵的影响,及乳酸菌与苹果酒感官和风味的关系。The secondary fermentation,i.e.,malolactic fermentation(MLF) could take place in the cider after the primary fermentation if lactic acid bacteria were added,which could improve the flavor diversity of the cider,making the taste softer and weakening the influence of styphnic acid.The requirements for the lactic acid bacteria which could be added to cider,the influence of different fermentation conditions on induction of the lactic acid bacteria to motivate malolactic fermentation and the correlations between the lactic acid bacteria and the flavor and other properties of cider were discussed in the paper.

关 键 词：苹果酒 乳酸菌 苹果酸-乳酸发酵 

分 类 号：TS2[轻工技术与工程—食品科学与工程]