摘要
葡萄酒酿造过程离不开酿酒酵母的作用,但随着发酵的进行,酿造者们发现非酿酒酵母也参与其中,并且影响着葡萄酒发酵的过程。因此,利用非酿酒酵母提高葡萄酒品质的研究成为热点,通过阐述非酿酒酵母的种类,以及对葡萄酒的色泽、香气、口感等品质的影响,为非酿酒酵母的后续研究提供理论依据。
Wine brewing process is inseparable from the role of Saccharomyces cerevisiae,but with the process of fermentation,brewers found that non-Saccharomyces cerevisiae is also involved and affects the process of wine fermentation.Therefore,the use of non-Saccharomyces cerevisiae to improve the quality of wine has become a hot topic.This paper expounded the existence and types of non-Saccharomyces cerevisiae,and discussed the effects of color,aroma and taste of wine,so as to provide theoretical basis for the follow-up study of non-Saccharomyces cerevisiae.
作者
李玥玥
王燕荣
LI Yueyue;WANG Yanrong(Vocational and Technical College,Inner Mongolia Agricultural University,Baotou,Inner Mongolia 014109,China)
出处
《农产品加工》
2024年第19期85-88,93,共5页
Farm Products Processing
基金
内蒙古自治区高等学校科学研究项目(NJZY20054)。
关键词
非酿酒酵母
葡萄酒
品质影响
non-Saccharomyces cerevisiae
wine
flavour influence
