摘要
较全面地介绍了葡萄酒微生物降酸技术的主要内容。包括乳酸菌进行的苹果酸—乳酸发酵(MLF),裂殖酵母进行的苹果酸—酒精发酵(MAF)以及转基因酵母进行的MLF等降酸方法。本文对MLF和MAF生化反应机理、影响MLF和MAF的环境因素以及现代发酵工程技术(固定化细胞、酶技术、膜生物反应器)在葡萄酒生物降酸工艺中的应用也进行了回顾。
This paper briefly introduced the application of bio-deacidification technology in wine-making,including malo-lactic fermentation(MLF)by lactic acid bacteria,malo-alcoholic fermentation (MAF)by fission yeast and MLF by transgenic yeast.The metobolic mechanism of MLF and MAF,the effects of some external factors on MLF and MAF,and utilization of modern fermentation technology(immobilized cell and enzyme,membrane bioreactor)in bio-deacidification were reviewed and discussed in this paper.
出处
《酿酒科技》
2000年第2期66-68,70,共4页
Liquor-Making Science & Technology
关键词
微生物降酸
发酵
葡萄酒
酿造
bio-deacidification
fermentation
wine-making
