LACTIC-ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDER

被引：12

作者：

SALIH, AG ^{[1
]}

LEQUERE, JM ^{[1
]}

DRILLEAU, JF ^{[1
]}

FERNANDEZ, JM ^{[1
]}

机构：

[1] CTR EXPT AGR,VILLAVICIOSA,SPAIN

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1990年 / 96卷 / 06期

关键词：

LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; CIDER;

D O I：

10.1002/j.2050-0416.1990.tb01041.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Numeration, isolation and identification of the lactic acid bacteria found in Asturian cider during processing and storage has been carried out. The species Leuconostoc oenos was predominant during both alcoholic and malolactic fermentations. In most of the ciders studied the malolactic fermentation and the alcoholic fermentation started at the same time; production af D-lactate as well as a decrease of L-lactate were to be found once the malolactic fermentation was complete.

引用

页码：369 / 372

页数：4