苹果酸-乳酸发酵与葡萄酒的风味改良

Malolactic fermentation and wine flavor improving

苹-乳发酵不仅降低了葡萄酒酸度,更重要的是突出了果香,改善了口感和增加了复杂性,提高了品质。当今欧美葡萄酒厂大多数采用以酒用明串珠菌为主的乳酸菌发酵剂来触发苹-乳发酵,以更好地控制苹-乳发酵及葡萄酒的质量,同时本文论述了在实际生产中为顺利进行苹-乳发酵应采取的工艺措施。

Lower acids in wines could be made by MLF,but the important things is to attain prominentfruity flavor、good mouthfeel、flavor complexity and improve qualify. Nowdays most winemaker in Americanand Europe add lactic culture ferment to trigger MLF in order to control MLF and the quality of wine.Meanwhile in this article we state the proper technics taken in MLF to complete MLF successfully.