苹果酒酿造中的苹果酸-乳酸发酵

Malolactic Fermentation during Apple Wine-making

在苹果酒酿造中进行苹果酸-乳酸发酵,乳酸菌通过分解苹果酸,产生乳酸,引起其他有机酸的变化,使苹果酒的口感、质量得以改善。pH、温度、SO_2、酒度通过影响乳酸菌的活动而影响苹果酸-乳酸发酵的进行。保证苹果酒苹果酸-乳酸发酵进行的条件为:温度16～18℃,总SO_2含量<70mg/L,pH<3.70,酒精体积分数低于13％。

The lactic bacteria were used in apple wine to start malolactic fermentation. By decom- posing malate, developing lactic acid which result in the change of other organic acids. The quality of apple wine was improved by decompose malate into lactic acid, which also result in the change of other organic acids. The factors of pH, fermentation temperature, sulphur dioxide and ethanol content influ- ence malolactic fermentation through affecting lactic bacteria activity. Favorable fermentation conditions of MLF are fermentation temperature 16～18℃, Tso≤70mg/L, pH≤3.70, ethanol content≤13%.