INDUCING MALOLACTIC FERMENTATION IN WINES

被引：22

作者：

EDWARDS, CG ^{[1
]}

BEELMAN, RB ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

来源：

BIOTECHNOLOGY ADVANCES | 1989年 / 7卷 / 03期

关键词：

Bacteriology - Biotechnology - Ethanol - Sulfur Dioxide - Yeast--Growing;

D O I：

10.1016/0734-9750(89)90179-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural microflora or by inducing through inoculation of a specific strain(s) of malolactic bacteria, primarily strains of Leuconostoc oenos. Problems with inducing MLF include intrinsic factors of the grape must such as pH, presence of sulfur dioxide, and ethanol in addition to antagonism of malolactic bacteria by wine yeast. Current methods and new technology to improve the predictability of MLF are discussed.

引用

页码：333 / 360

页数：28

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