Position: Home > Articles > Enological Characteristic of Malolactic Bacteria in Panzhihua Wine
Sino-Overseas Grapevine & Wine
2000
(4)
21-22
攀枝花地区苹果酸-乳酸菌酿酒特性研究
作 者：
张春晖;张军翔;胥哲明;闫绍辉
单 位：
西北农林科技大学葡萄酒学院;漯河职技师院;驻马店园林局;宁夏农学院园林系
关键词：
苹果酸-乳酸菌;苹果酸-乳酸发酵;葡萄酒;攀枝花地区
摘 要：
对攀枝花地区苹果酸－乳酸菌酿酒特性初步研究的结果表明，该地方菌种在较低温度（18℃）及PH值（3.11）条件下可以顺利启动完成苹果酸－乳酸发酵（MLF）并获得较好的酒质，但该菌种对SO2十分敏感，当游离SO2浓度达5mg/L时，MLF不能启动。
译 名：
Enological Characteristic of Malolactic Bacteria in Panzhihua Wine
作 者：
ZHANG Chun-hui1, ZHANG Jun-xiang2, XU Zhe-ming3, YAN Shao-hui4 (1. Wine College in XiBei University of Science & Technology on Agriculture & Forestry. ShanXi YangLing 712100 China；2. Department of Horticulture & Forestry in NingXia Agricultural Colleg
关键词：
malolactic Bacteria；Malolactic fermentation；wine；Panzhihua regio?
摘 要：
：In this paper, enological characteristic of malolactic bacteria in Panzhihua wine was studied. The result indicated that the indigenous malolactic bacteria could complete malolactic fermentation(MLF) in low temperature(18℃) and PH value(3.11) and improve wine quality, but the bacteria were sensitive to SO2 in wine, when free SO2 concentration reached 5mg/L, MLF couldn't be induced.
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