两种乳酸菌在干红葡萄酒中MLF的比较  

Comparison of MLF Effects by Two Kinds of Lactic Acid Bacteria in Dry Red Wine

作　　者：黄科[1] 

机构地区：[1]西安文理学院生命科学系,陕西西安710065

出　　处：《酿酒科技》2009年第3期46-47,50,共3页Liquor-Making Science & Technology

摘　　要：将两种乳酸菌MBR和VINIFLORA分别接种于赤霞珠干红葡萄酒中进行苹果酸-乳酸发酵(MLF)。结果表明,在试验条件下,乳酸菌MBR的降酸幅度和降酸速率均高于乳酸菌VINIFLORA;MBR产生的挥发酸低于乳酸菌VINIFLORA;pH值变化在正常范围内;影响MLF的主要因素是SO2的含量和pH值的高低。说明在进行MLF时,乳酸菌MBR的发酵特性优于乳酸菌VINIFLORA。Two kinds of lactic acid bacteria-MBR and VINIFLORA were separately inoculated into Cabernet Sauvignon for malolactic fermentation（MLF）. The experimental results indicated that both the acidity-reducing extent and the acidity-reducing rate by MBR were significantly better than those by VINIFLORA, and volatile acids produced by MBR were lower than that by VINIFLORA, and pH value changed in normal range. The main factors influencing MLF included pH value and SO2 content. The facts proved that MLF effects by MBR were better than those by VINIFLORA.

关 键 词：微生物 乳酸菌 MLF 发酵特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]