苹果酸-乳酸发酵对干红葡萄酒品质的影响  

Effects of malolactic fermentation on dry red wine quality

作　　者：张春晖[1] 王华[1] 李华[1] 

机构地区：[1]西北农业大学葡萄酒学院,陕西杨陵712100

出　　处：《西北农业大学学报》1999年第6期74-78,共5页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

基　　金：陕西省科委计划项目!(95K 02-G8-02)

摘　　要：利用酒明串珠菌（Ｌｅｕｃｏｎｏｓｔｏｃ ｏｅｎｏｓ）３１ ＤＨ 研究了苹果酸－乳酸发酵（ＭＬＦ）对葡葡酒品质的影响。结果表明，蛇龙珠、赤霞珠、佳利酿和黑比诺等４ 个品种酒样经Ｍ ＬＦ后，总酸、挥发酸和挥发酯等成分含量均发生显著变化，其中总酸含量分别降低２１．７％ ，３１．３％ ，３５．９％ 和２７．８％ ；挥发酸和挥发酯含量分别上升０．２５～０．３１ ｇ·Ｌ－ １ 和０．１５～０．２２ ｇ·Ｌ－ １；风味平衡指数均达５ 以上；品尝鉴定表明，经过ＭＬＦ的葡萄酒口感变得柔和、润口、协调，酒质得到提高。Effects of malolactic fermentation (MLF) on dry red wine quality were studied with Leuconostoc oenos 31DH and four varieties of grapes dry red wine (Cabernet Gernischet,Cabernet sauvignon,Carignane and Pinot noir).The results indicated that the content of total acid,volatile acid and ester changed significantly after MLF.Reduction rates of total acid were 21.7%,31.3%,35.9% and 27.8%,respectively.Volatile acid and ester increased by 0.25-0.31 g·L -1 in the former and 0.15-\{0.22 g·L -1 \} in the latter.Flavor balance index reached 5.Compared with control,the wine treated with MLF tasted softer and mellower,so MLF was beneficial to wine quality.

关 键 词：苹果酸-乳酸 发酵 干红葡萄酒 酒品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]