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酿造工艺对葡萄酒中生物胺的影响 被引量：2

The Effects of Enological Managements on Biogenic Amines in Wines
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摘要 生物胺在葡萄酒等发酵食品中普遍存在,含量过高时对葡萄酒品质及安全性有不良作用。酒中生物胺的种类及含量取决于酿酒葡萄和酿酒工艺,综述了抽汁处理、浸渍处理、酒帽管理、酵母及乳酸菌等酿酒工艺对葡萄酒中生物胺的影响,对实际生产中葡萄酒的优质安全酿造提供一定的理论依据。 Biogenic amines have negative effect on the quality and safety of wines. Their contents in wines are influenced by grape and enological managements. The effects of juice-off treatment , cold maceration, cap management, yeast and lactic acid bacteria on biogenic amines in wines were summarized in this article.
作者 刘沛通 蔡花真 吴广枫 于可济
机构地区 中国农业大学食品科学与营养工程学院 河南质量工程职业学院
出处 《食品研究与开发》 CAS 北大核心 2016年第9期214-218,共5页 Food Research and Development
关键词 生物胺 葡萄酒 酿造工艺 biogenic amine wine enological management
分类号 TS262.6 [轻工技术与工程—发酵工程]
  • 相关文献

参考文献46

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二级参考文献35

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食品研究与开发
2016年 第9期

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