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| 葡萄酒苹果酸-乳酸发酵细菌生理特性研究进展 | |
| 引用本文： | 张浩,莫海珍. 葡萄酒苹果酸-乳酸发酵细菌生理特性研究进展[J]. 安徽农业科学, 2006, 34(17): 4213-4215,4218 |
| 作者姓名： | 张浩 莫海珍 |
| 作者单位： | 河南科技学院食品学院,河南,新乡,453003;河南科技学院食品学院,河南,新乡,453003;江南大学食品学院,江苏,无锡,214036 |
| 摘 要： | 苹果酸-乳酸发酵能专一地分解葡萄酒中的苹果酸,提高葡萄酒风味和适口性,并能提高葡萄酒生物稳定性。介绍了引起苹果酸-乳酸发酵的乳酸细菌种类,苹果酸-乳酸细菌的分离培养,生态学以及影响苹果酸-乳酸发酵的环境因素,并讨论了现代发酵工程技术在苹果酸-乳酸发酵方面的应用。 |
| 关 键 词： | 苹果酸-乳酸发酵 酒类 酒球菌 生理特性 |
| 文章编号： | 0517-6611（2006）17-4213-03 |
| 收稿时间： | 2006-06-09 |
| 修稿时间： | 2006-06-09 |
Research Progress in the Physiological Clmracter of Oenococcus oenis in Malolactic Fermentation in Grape Wine |
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| ZHANG Hao et al. Research Progress in the Physiological Clmracter of Oenococcus oenis in Malolactic Fermentation in Grape Wine[J]. Journal of Anhui Agricultural Sciences, 2006, 34(17): 4213-4215,4218 | |
| Authors: | ZHANG Hao et al |
| Affiliation: | Food College, Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
| Abstract: | Malolactic fermentation can specifically convert malic acid to lactic acid and improve wine flavour and biological stability.In this article the study on lactic acid bacteria species involved in malolactic fermentation including isolation of the bacteria was done and the ecological and environmental factors that affected malolactic fermentation were also studied.In addition,the application of modern fermentation technology in malolactic fermentation was discussed. |
| Keywords: | Malolactic fermentation Wine Oenococcus oenis Physiological characteristics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |