摘要
在葡萄酒酿造中,为了提高其稳定性及质量,经常利用乳酸菌进行苹果酸-乳酸发酵。苹果酸-乳酸发酵一般自发进行,也可以接种乳酸菌。本文从酿酒酵母与乳酸菌的交互作用及酚类物质和酿酒工艺对乳酸菌的作用等方面进行了综述,讨论了葡萄酒生态环境对乳酸菌代谢的影响,为苹果酸-乳酸发酵的有效控制提供一些参考。
Malolactic fermentation（MLF） is performed principally by Oenococcus oeni in order to improve the stability and quality for winemaking.MLF usually occurs either spontaneously or after inoculation with selected bacteria.The functions of Saccharomyces cerevisiae,phenolic compounds and winetechnics to Oenococcus oeni were summarized in this review.The effects of wine physic-chemically harsh conditions on the Metabolism of Oenococcus oeni were discussed.We look forward to the information being the references for MLF controlling.
出处
《微生物学通报》
CAS
CSCD
北大核心
2008年第11期1797-1801,共5页
Microbiology China
关键词
乳酸菌
苹果酸-乳酸发酵
酿酒酵母
酚类物质
葡萄酒
Oenococcus oeni,Malolactic fermentation（MLF）,Saccharomyces cerevisiae,Phenolic compounds,Wine
