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葡萄酒生产过程产生的化合物对其风味及香气的影响 被引量：2

The Effect of Compounds Produced in Wine Production on Wine Flavor and Aroma
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摘要 人们对葡萄酒风味及香气的感知主要依赖于大量化合物与感受器的交互作用。葡萄酒所含的化合物与酿制所用的葡萄、酒精发酵、苹果酸-乳酸发酵、氨基酸代谢及陈酿过程有关。本文旨在介绍各阶段产生的重要化合物对葡萄酒风味及香气的影响。 The perception of wine flavor and aroma depends on interactions between a large number of compounds and sensory receptors. The compounds of a wine are related to the grape, alcoholic fermentation, malolactic fermentation, amino acid metabolism, and the aging. This review aims to introduce the effect of compounds produced in wine production on wine flavor and aroma.
作者 巩亭云
机构地区 青岛科技大学化工学院
出处 《山东食品发酵》 2014年第1期44-47,共4页 Shandong Food Ferment
关键词 葡萄酒的风味及香气 酒精发酵 苹果酸-乳酸发酵 氨基酸代谢 陈酿 wine flavor and aroma alcoholic fermentation malolactic fermentation amino acid metabolism the aging
分类号 TS262.6 [轻工技术与工程—发酵工程]
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参考文献5

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二级参考文献11

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共引文献11

同被引文献24

引证文献2

二级引证文献8

山东食品发酵
2014年 第1期

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