摘要
MLF(苹果酸-乳酸发酵)是葡萄酒酿造的必经步骤,可有效降低葡萄酒中的苹果酸,突出了果香,改善了口感,是葡萄酒生物降酸的主要方法。本文介绍了MLF的机理、引起MLF的微生物及其在葡萄酒酿造中的作用,对影响MLF环境因素和现代发酵工程技术在MLF中的新的应用与发展也作了阐述。
MLF, fermenting to make malate convert to lactic acid, is a necessary step in the brewing of grape wine, it decreases obviously the malate in the grape wine to make fruit fragrant outstanding and improve on wine flavor, and MLF is a principal method to decrease acid by biology way in the grape wine. This article introduced the mechanism of MLF, microorganism to cause MLF and the application in the brewing of grape wine, and expounded the environment factors to influence MLF and new techniques and application.
出处
《四川食品与发酵》
2006年第2期24-27,共4页
Sichuan Food and Fermentation
关键词
葡萄酒
MLF
降酸
Grape wine
MLF
decreasing acid concentration
