摘要
苹果酸乳酸发酵（Malolactic fermentation,MLF）指在乳酸菌作用下将L-苹果酸脱羧基形成L-乳酸的过程,是葡萄酒生产难以控制的二次发酵过程,主要由酒类酒球菌引起。MLF对大部分红葡萄酒、一些白葡萄酒和汽酒最终的质量有重要的影响。自发进行的MLF结果往往难以预测,甚至引起葡萄酒的腐败。主要阐述引起MLF的微生物、MLF对葡萄酒品质的影响、MLF的生物学、影响MLF的因素、MLF在葡萄酒酿造中的应用等方面的研究现状,以期探索更好的控制MLF的技术。
Malolactic fermentation（MLF） is conducted by lactic acid bacteria（LAB） and refers to the decarboxylation of L-malate to L-lactate.This secondary fermentation is difficult to control and is mainly driven by Oenococcus oeni.MLF plays an important role in determining the final quality of most red wines,but also certain white wines and classic sparkling wines.Uncontrolled MLF,especially in wines with a high pH,which are typical of warmer viticultural regions,may render the wine unpalatable or even cause spoilage.In this review we focus on microorganisms in MLF,effects of MLF on wine quality,biology of MLF,factors that affect the growth of O.oeni and MLF,and discuss practical applications.We also explore alternative technologies that may enable better control over MLF.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期228-233,共6页
Food Research and Development
关键词
苹果酸乳酸发酵
乳酸菌
影响因素
Malolactic fermentation
lactic acid bacteria
affect factors
