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。
：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.
出处
《中外葡萄与葡萄酒》
2000年第4期21-22,共2页
Sino-Overseas Grapevine & Wine
