野生酵母发酵的利与弊  

The Pros and Cons of Wild Yeast Fermentation

作　　者：梅康妮 Corinne Mui

机构地区：[1]不详

出　　处：《葡萄酒》2020年第9期72-73,共2页Wine

摘　　要：无论你的酿酒风格如何,你都需要酵母来酿造葡萄酒。在酒精发酵的过程中,酵母消耗糖分并产生酒精和二氧化碳。世界上有无数的酵母菌株,我们可以把它视为野生的或是人工培养的。一般在传统酿酒中,酿酒师会在葡萄醪中加入人工培养酵母进行发酵。“Wild Ferment”野生发酵是常见的葡萄酒术语。就让我们一起来探索在葡萄酒酿造中,使用野生酵母的利与弊。Regardless of your winemaking style,you need yeast to make wine.During alcohol fermentation,yeast consumes sugar and produces alcohol and carbon dioxide.There are countless strains of yeast,and we can look at them as wild or cultured.In general traditional winemaking,winemaker will add cultured yeast into grape must for ferment."Wild ferment"is a common wine term and let's explore the pros and cons of wild yeast fermentation.

关 键 词：葡萄酒酿造 酵母发酵 酒精发酵 酿酒师 野生酵母 人工培养 酵母菌株 培养酵母 

分 类 号：TS2[轻工技术与工程—食品科学与工程]