酒类酒球菌SD-2a活性干粉与国外干粉生产性能比较  

Performance Trait Comparison Between Oenococcus oeni SD-2a Active Dry Powder and Foreign Dry Powders

作　　者：张如金[1] 李华[1] 张军翔 王华[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]广夏贺兰山葡萄酿酒有限公司,宁夏银川750002

出　　处：《酿酒》2008年第4期74-77,共4页Liquor Making

摘　　要：利用酒类酒球菌SD-2a活性干粉、450PreAc和OENOS干粉在生产条件下进行对比苹果酸-乳酸发酵(MLF),通过发酵过程的监测和对葡萄酒品质的影响测定其生产性能。结果表明,SD-2a活性干粉、450PreAc和OENOS干粉及对照酒样经MLF后,总酸、挥发酸、总酚等成分含量均发生显著变化,其中总酸含量分别降低18.6%,16.4%,11.7%和2.9%;品尝鉴定表明,经过MLF后葡萄酒口感变得柔和、润口、协调,酒质得到提高,SD-2a和450PreAc无明显差异,但优于OENOS和对照,说明SD-2a活性干粉有优良的生产性能。Effects of performance trait in and after malolactic fermentation （MLF） on dry red wine were studied with Oenoeoccus oeni SD-2a active dry powdr, 450PreAc dry powder and OENOS dry powder. The results indicated that the content of total acid, volatile acid and total phenols changed significantly after MLF. Reduction rates of total acid were 18.6%, 16.4%, 11,7% and 2.9% （CK）, respectively. After MLF the wine tasted softer and mellower, the quality of SD-2a was the same as 450PreAc, but better than OENOS and CK.So Oenoeoecus oeni SD-2a active dry powder had a fine performance trait.

关 键 词：苹果酸-乳酸发酵 活性干粉 生产性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程]