摘要
本文对乳酸菌Oenococcus oeni L4在起泡苹果酒(cider)中的具体应用工艺和影响因素进行了研究。结果发现,采用顺序发酵是三种发酵方式中产乙酸的量最少,发酵温度在20℃、接种量为6×105cfu/ml最有利于苹果酸乳酸发酵的进行。研究还发现,在相同的发酵时间内,发酵初始苹果酸含量在6676.95mg/L仍能够顺利完成MLF发酵。在此工艺条件下酿制的苹果酒不仅实现了苹果酸向乳酸的转化,并且苹果酒的口感能够得到较大的改善。
This article studied the technology of malolactic fermentation (MLF) for cidermaking. It indicated that the optimum MLF would be accmoplished after sequential inoculation, fermented at 20℃, and inoculated with 6×106cfu/ml. With the least little acetic acid produced during the fermentation. And malolactic fermentation could still finish when the concentration of malic acid reach 6676.95mg/L. All ciders made under this technology were of softer mouth-feel and better taste than the cider samples without malolacticf ermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第2期109-113,共5页
Food Science
基金
国家"十五"科技攻关资助项目(2001BA501AOF)
关键词
苹果酒
乳酸菌
苹果酸乳酸发酵
工艺
cidermaking
lactic acid bacteria
malolactic fermentation
technology
