摘要
酿制果酒染菌,常常是超量生酸,导致败坏,主要由克勒氏酵母和醋酸菌分解产生的。这两种菌属好气性菌,只有在供氧情况下产酸,而且生酸高达17.25g/L之多,供氧多,生酸就多,供氧与生酸呈正相关。停止供氧则停止生酸。后发酵不留空隙嫌气发酵,乃是防治超量生酸的有效途径,也是极好利用的有利条件。
Fruit wine contamination usually caused by excessive acid production ( mainly produced by Kloeckera apiculata and Acetobacter) which further resulted i n wine deterioration. The two kinds of bacteria belonges to aerobic bacteria and developed acid only under oxygen supply conditions with acid production quantit y as high as 17.25 g/L. Oxygen supply had positive correlation with acid product ion, namely, more oxygen supply would develop more acid and oxygen supply cessat ion would stop acid production. No cavity leaved during late fermentation stage was an important approach to prevent excessive acid production and such approach was feasible in the production. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第2期67-70,共4页
Liquor-Making Science & Technology
关键词
果酒
嫌气发酵
超量生酸
败坏
wine
anaerobic fermentation
excessive acid production
deterioratio n
