期刊文献+

高糖高酸葡萄汁发酵残糖的研究 被引量:1

下载PDF
导出
摘要 以2011年昌黎地区发酵残糖较高的葡萄酒为原料,分析残糖产生原因,调整发酵工艺,完成了葡萄酒降糖目标,为用高糖高酸葡萄汁酿造葡萄酒提供了有益的建议。
出处 《中外葡萄与葡萄酒》 2012年第3期46-48,共3页 Sino-Overseas Grapevine & Wine
  • 相关文献

参考文献9

  • 1Ediner W D, Henick-Kling T. Nitrogen deficiencies in New York Wine[J]. Grape Research News, 1994, 5: 1-3.
  • 2Berthels N J, Cordero Otero R R, Bauer F F, et al. Discrepancy in glucose and fructose utilization during fermentation by Saccharomyces cerevisiae wine yeast strains[J]. FEMS Yeast research, 2004, 4: 683-689.
  • 3S Lafon-Lafourcade, C Geneix, P Rib6reau-Gayon. Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeasts and their elimination by yeast ghosts[J]. Applied and Environmental Microbiology, 1984, 7: 1246-1249.
  • 4Ingledew W M, Magnus C A, Sosulski F W. Influence of oxygen on praline utilization during the wine fermentation[J]. Am J Enol Vitic, 1987, 38,: 246-248.
  • 5Munoz E, Ingledew W M. Effect of yeast hulls on stuck and sluggish wine fermentations: Importance of the lipid component[J]. Appl Environ Microbiol, 1989, 55: 1560-1564.
  • 6Dittrich H H. Mikrobiologie des weines, 2nd[M]. Stuttgart: Verlag Eugen Ulmer, 1987: 328.
  • 7Radler F, Schmitt M, Killer toxins of yeasts: lnhibitors of fermentation and their adsorption[J]. Food Prot, 1987, 50: 234-238.
  • 8柴菊华,崔彦志,王莉,张学峰,侍朋宝.昌黎产区赤霞珠干红葡萄酒的发酵分析[J].酿酒科技,2008(11):47-50. 被引量:4
  • 9KapsopoulouK,MourtziniA,AnthoulasM,eta1.BiologicalacidificationduringgrapemustfermentationusingmixedculturesofKluyveromycesthermotoleransandSaccharomycescerevisiae[J].WorldJMicrobiolBiotechnol,2007,23:735-739.

二级参考文献9

共引文献3

同被引文献21

引证文献1

二级引证文献13

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部