葡萄酒酿造过程中的有害微生物  

Spoilage Microorganisms in the Winemaking Process

作　　者：王树庆[1] 姜薇薇[1] 李保国 范维江[1] 李永正 WANG Shuqing;JIANG Weiwei;LI Baoguo;FAN Weijiang;LI Yongzheng(Shandong Institute of Commerce and Technology, Jinan 250103, China;Shandong academy of grape,Jinan 250103,China;Yantai Tongxin liquor industry Co., Ltd, Yantai 264003,China)

机构地区：[1]山东商业职业技术学院,山东济南250103 [2]山东葡萄研究院,山东济南250103 [3]烟台同心酒业有限公司,山东烟台264003

出　　处：《酿酒》2019年第3期19-22,共4页Liquor Making

基　　金：山东省重点研发计划,项目编号:2017GS F221007

摘　　要：葡萄酒酿造过程中的主要有害微生物为酵母菌属、乳酸菌属和醋酸菌属中的一些菌株,这些有害微生物的存在,会对葡萄酒的质量造成负面影响,如产生苦味、异味、浑浊、沉淀等。为了控制葡萄酒酿造过程中的有害微生物,葡萄酒行业普遍使用化学防腐剂SO2。随着人们健康意识的提高,一些绿色生物防腐剂如溶菌酶、乳酸链球菌素等在葡萄酒有害微生物控制方面的应用也逐渐引起人们的重视。主要对葡萄酒酿造过程中的有害微生物的来源、种类及其控制技术进行了阐述。The spoilage microorganisms in the winemaking are some strains of the yeast genera, the lactic acid bacterial genera and the acetic acid bacterial genera. The existence of these spoilage microorganisms will have a negative effect on the quality of wine, such as bitterness, odor, turbidity, precipitation and so on. In order to control spoilage microorganisms in winemaking, the chemical preservative such as sulphur dioxide (SO2) is widely used in the wine industry. With the improvement of people's health awareness, some natural biological preservatives, such as lysozyme and nisin, have been applied to the control of spoilage microorganisms in winemaking. The origin, species and control techniques of spoilage microorganisms in winemaking are mainly discussed in the paper.

关 键 词：葡萄酒 有害微生物 防腐 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.17[轻工技术与工程—食品科学与工程]