摘要
适量的双乙酰会增加葡萄酒风味的复杂性,葡萄酒中的双乙酰主要是在苹果酸-乳酸发酵过程中形成的。本文综述了葡萄酒酿造过程中双乙酰的形成影响因素,包括葡萄酒成分、乳酸菌种、苹果酸-乳酸发酵的条件及陈酿方式等,以期对控制葡萄酒中双乙酰的含量,改善葡萄酒的风味提供参考。
Diacetyl with appropriate concentration can enhance the complexity of wine flavor.Most diacetyl in wine is produced during malolactic fermentation process.Factors affecting the formation and concentration of diacetyl in wine during wine brewing are reviewed in this paper.Effects of wine components,malolactic bacterial strains,malolactic fermentation parameters and brewing styles are discussed in detail.Therefore,controlling diacetyl concentration at the appropriate level will provide references to improve the flavor of wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第3期293-296,共4页
Food Science
基金
鲁东大学学科建设资助项目(203-07000108)
