葡萄酒微生物病害

Study on Microbial Disease of Grape Wine

葡萄酒是由新鲜葡萄浆果或葡萄汁发酵生产的酒精饮料。引起葡萄酒变质的主要微生物有酵母、醋酸菌和乳酸菌。对于微生物病害要以预防为主,通过微生物计数和稳定性试验等预兆特征来预防病害的发生,在保证原料质量的基础上、控制卫生条件及采用合理的工艺和贮藏管理措施来控制病原菌和发病条件。

Orape wine is alcoholic beverage fermented by flesh grape berries or grape juice. Quality deterioration of grape wine is mainly induced by yeast, acetic acid and lactic acid bacteria. Prevention is the main measure to microbe disease of grape wine by counting microbe number and stability testing to predict the possible occurrence of microbial disease. Besides, ensuring the quality of raw materials, controlling sanitary conditions, and reasonable application of wine-making and storage technology could also effectively prevent microbial disease of grape wine.