非酿酒酵母在葡萄酒酿造中应用的研究现状

被引：71

作者：

崔艳

刘金福

机构：

[1] 天津农学院食品科学系

来源：

中国酿造 | 2010年 / 11期

关键词：

非酿酒酵母; 风味; 代谢物; 发酵;

D O I：

暂无

中图分类号：

TS261.11 [];

学科分类号：

摘要：

非酿酒酵母是一类自然存在于葡萄酒发酵中的微生物,其代谢物对葡萄酒的香气和风味等感官特点有着重要的影响。非酿酒酵母在葡萄酒生产中受到很多因素的影响,如酒精度、温度、SO2添加量、营养物状况、供氧量及各种酵母的初始数量、葡萄园的地理位置和气候等。只有控制和利用好这些条件,非酿酒酵母在葡萄酒中生产中的积极作用才能充分展现。该文综述了非酿酒酵母在葡萄酒生产中的研究进展,以期对我国葡萄酒酿造提供参考。

引用

页码：13 / 16

页数：4

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