| 摘要: |
| 利用酒明串珠菌(Leuconostoc oenos)31 DH研究了苹果酸-乳酸发酵(MLF)对葡葡酒品质的影响。结果表明,蛇龙珠、赤霞珠、佳利酿和黑比诺等4个品种酒样经MLF后,总酸、挥发酸和挥发酯等成分含量均发生显著变化,其中总酸含量分别降低21. 7%,31. 3%, 35. 9%和27. 8%;挥发酸和挥发酯含量分别上升0. 25～0. 31 g·L-1和0. 15～0. 22 g·L-1;风味平衡指数均达5以上;品尝鉴定表明,经过MLF的葡萄酒口感变得柔和、润口、协调,酒质得到提高。 |
| 关键词: 苹果酸-乳酸发酵,干红葡萄酒,酒品质 |
| DOI： |
| 分类号:TS262.6 |
| 基金项目:陕西省科委计划项目（95K 02－G8－02） |
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| Effects of malolactic fermentation on dry red wine quality |
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| Abstract: |
| Effects of malolactic fermentation (MLF) on dry red wine quality were
studied with Leuconostoc oenos 31DH and four varieties of grapes dry red wine (Cabernet
Gernischet, Cabernet sauvignon, Carignane and Pinot noir). The results indicated that
the content of total acid, volatile acid and ester changed significantly after MLF.Reduction rates of total acid were 21. 7%, 31. 3%, 35. 9% and 27. 8%, respectively.Volatile
acid and ester increased by 0. 25-0. 31 g·L-1 in the former and 0. 15-0. 22 g·L-1 in
the latter.Flavor balance index reached 5.Compared with control, the wine treated with
MLF tasted softer and mellower, so MLF was beneficial to wine quality. |
| Key words: malolactic fermentation,dry red wine,quality |
