| 摘要: |
| 就乳酸菌(LAB)的有关特性,影响LAB生长的环境因素,苹果酸-乳酸发酵(MLF)对酒质的影响,MLF的发生与终止,与MLF有关的代谢反应机理,以及LAB分子生物学等方面进行了综述。重点介绍了在MLF生化反应机理方面的研究进展。 |
| 关键词: 乳酸菌，苹果酸－乳酸发酵，葡萄酒酿造 |
| DOI： |
| 分类号:TS262.6 |
| 基金项目:陕西省科委“八五”攻关项目 |
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| An Application Study of Lactic Acid Bacteria in Wine-Making |
|
Wang Hua Zhang Chunhui Li Hua,Wang Hua Zhang Chunhui Li Hua,Wang Hua Zhang Chunhui Li Hua
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| Abstract: |
| In this paper,the characteristics of lactic acid bacteria (LAB), the effects of various environmental factors on the growth of LAB,the roles of malolactic fermentation (MLF) for improving wine quality,the starting and ending of MLF,the mechanism of metobolic reactions on MLF and the molecular biological studies on LAB are reviwed.What is more is the recent advances in metobolic mechanism of MLF introduced in this paper. |
| Key words: lactic acid bacteria,malolactic fermentation,wine-making, |
