苹果乳酸发酵生产葡萄酒  

Malolactic fermentation in the production of grape wine

作　　者：冀雪 

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《发酵科技通讯》2014年第3期54-56,36,共4页Bulletin of Fermentation Science and Technology

基　　金：国家自然科学基金资助项目(21376129)

摘　　要：二次发酵—苹果乳酸发酵(MLF)在葡萄酒生产过程中起非常重要的作用。酿酒需要选择合适的酿酒酵母和细菌,乳酸菌接种方案以及工艺条件控制系统。本文介绍了MLF发酵过程的优缺点、效益和技术缺陷。讨论了启动和运行MLF的方法及葡萄酒生产过程中各种微生物之间的相互作用。微生物主要是指酵母菌属中的酿酒酵母和酒类酒球菌属中的酿酒细菌。The secondary fermentation-malolactic fermentation （MLr） plays an important role in the course of grape wines production. Grape wines production needs to select appropriate wine yeast and bacteria preparations, scenario of malolactic bacteria inoculation as well as control system of the process conditions. The advantages, disadvantages, benefits, and technological drawbacks of the MLF fermentation process are presented in this paper. Methods to initiate and run MLF as well as the interactions between various microorganisms used in wine production are discussed. Microorganisms mainly refers to wine yeasts from the genus Saccharomyces and wine bacteria from the genus Oenococcus.

关 键 词：葡萄酒 乳酸菌 乳酸发酵 酒类酒球菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]