肠膜明串珠菌在苹果酒苹果酸乳酸发酵中的应用探讨  

Application of Leuconostoc mesenteroides subsp.dextranicum in the production of cider

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

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

出　　处：《中国酿造》2011年第2期48-51,共4页China Brewing

基　　金：国家林业局948项目(2008-4-79)

摘　　要：通过在苹果酒中添加肠膜明串珠菌启动苹果酸乳酸发酵,研究了温度、pH和酒精度等因子对苹果酸-乳酸发酵的影响表明,肠膜明串珠菌能够启动苹果酸-乳酸发酵,其中温度、pH和酒精度均对苹果酒的柔和指数和感官评价有显著影响,不同发酵条件下酿造的苹果酒柔和指数在1.33～7.94之间,感官评分在73.7～91.3之间。添加肠膜明串珠菌后,苹果酸的浓度变化在322.45mg/L～692.44mg/L之间,pH值提高了约0.06～0.11,苹果酒的口感变得柔和,风味得到明显改善。Addition ofLeuconostoc, mesenteroides to fermented cider leads to the malolactic fermentation in the production of apple wine. Factors that affect the fermentation, including fermentation temperature, pH value and ethanol concentrations, were studied. The involvement of L. mesenteroides in fermented cider promoted the malolactic fermentation. Temperature, pH and ethanol content obviously affected the soft index and sensory evaluation of the cider. The values of soft index ranged from 1.33 to 7.94 and the scores of fermented cider ranged from 73.7 to 91.3. In the presence of L. mesenteroides, the concentration of malic acids was decreased to 322.45mg/L-692.44mg/L and pH was increased approximately to 0.064）. 11. The flavor and taste of cider was also improved.

关 键 词：肠膜明串珠菌 苹果酒 苹果酸乳酸发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]