葡萄酒生产过程中醋酸菌的危害及影响因素分析

Analysis of the Hazard and the Influencing Factors of Acetic Acid Bacteria in the Production of Grape Wine

醋酸菌能将乙醇经过乙醛氧化生成乙酸,造成葡萄酒的败坏。在葡萄酒生产过程的各个环节都可能受到醋酸菌的污染。影响醋酸菌生长与代谢的因素主要有pH、SO2、氧等。瓶装葡萄酒如果没有进行无菌处理,用天然软木塞封存,直立存放也可能受到醋酸菌的污染,在瓶脖处滋生明显的环状菌膜,伴随产生醋味、烂苹果味及一些其他异味。筛选优质葡萄原料,在生产过程中,控制氧气及灌装前进行除菌处理可以控制醋酸菌的生长。

Acetic acid bacteria could oxidize ethanol via acetaldehyde into acetic acid, which would undermine grape wine. During each production procedure of grape wine, acetic acid bacteria contamination easily occurs. The main factors influencing the growth and the metabolism of acetic acid bacteria include pH, S02 and oxygen etc. The bottled grape wine （no asepsis treatment operated） sealed by natural cork might also suffer from acetic acid bacteria contamination in upright placement, and distinct ringed pellicle gradually presents in the neck of the bottle accompanying with vinegar, rotten apple flavor and other off-flavor. Accordingly, the selection of quality grape, proper control of oxygen in grape wine production, and asepsis a-eatment before bottle-filling are necessary measures to restrain the growth of acetic acid bacteria.