摘要
糖是葡萄酒发酵中酵母菌生长代谢所必须的能源,其种类和含量对酵母菌的发酵能力和代谢产物的生成影响很大。该文从糖种类、糖含量、加糖方式等方面对葡萄酒发酵的影响进行了综述及分析,以期为葡萄酒酿造中糖的选择和品质控制提供理论依据。
Sugar is the necessary energy for the growth and metabolism of yeast during wine fermentation. The type and content of saccharide will affect the fermentation ability and metabolites production of yeast. This paper re- viewed and analyzed the effects of the type and content of saccharide, and the way of adding sugar on the wine fer- mentation, in order to provide a theoretical basis for the selection of saccharide and quality control for wine brewing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第4期280-285,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31401681)
大连市支持高层次人才创新创业项目(2016RQ059)
关键词
糖
葡萄酒发酵
风味化合物
saccharide
wine
fermentation
flavour compounds
