作　　者： ; ; ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《酿酒科技》 2005年第3期75-77,79,共4页

摘　　要： 苹果酸-乳酸发酵(MLF)是红葡萄酒酿造的必经步骤,是葡萄酒生物降酸的主要方法,MLF可有效降低葡萄酒中的苹果酸。苹果酸是一种具有强烈辛酸味的双羧基酸,常规的物理、化学降酸方法对苹果酸不起作用,而MLF可降解苹果酸,使之转化为单羧基的、口感酸味柔和的乳酸,使葡萄酒的有机酸含量降低,酒体协调性增加,并可提高其生物稳定性和风味复杂性。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(固定化技术和膜生物反应器)在MLF中的新的应用与发展也作了阐述。 MLF is the necessary procedure in red grape wine production and the important approach to decrease acid content in wine. Malic acid is a kind of bicarboxylic acid with strong pungent smell and ordinary physical and chemical treatment could not eliminate it. MLF could effectively reduce malic acid in red grape wine by degrading malic acid and converting it into carboxylic lactic acid of soft taste. As a result, organic acid content in grape wine decreased, wine body harmony enhanced, and wine biostability and wine taste multiplicity promoted. In this paper, the mechanism of MLF, the microbes causing MLF, and the effects of MLF in grape wine production were introduced. Besides, the environmental factors and modern fermenting engineering techniques (stabilization techniques and membrane bioreactor) influencing MLF and the newly-developed MLF application and MLF development foreground were also discussed. (Tran. by YUE Yang)

关 键 词： 葡萄酒 苹果酸 乳酸发酵 酿造 降酸

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]