| 乳酸菌在葡萄酒酿造中的应用 |
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| 引用本文： | 王 华,张春晖,李 华.乳酸菌在葡萄酒酿造中的应用[J].西北农林科技大学学报(社会科学版),1996,24(6):92-98. |
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| 作者姓名： | 王 华 张春晖 李 华 |
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| 作者单位： | 西北农业大学葡萄酒学院 |
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| 基金项目： | 陕西省科委“八五”攻关项目 |
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| 摘 要： | 就乳酸菌（ＬＡＢ）的有关特性，影响ＬＡＢ生长的环境因素，苹果酸－乳酸发酵（ＭＬＦ）对酒质的影响，ＭＬＦ的发生与终止，与ＭＬＦ有关的代谢反应机理，以及ＬＡＢ分子生物学等方面进行了综述。重点介绍了在ＭＬＦ生化反应机理方面的研究进展
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| 关 键 词： | 乳酸菌 苹果酸－乳酸发酵 葡萄酒酿造 |
An Application Study of Lactic Acid Bacteria in Wine-Making |
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| Wang Hua,Zhang Chunhui,Li Hua.An Application Study of Lactic Acid Bacteria in Wine-Making[J].Journal of Northwest Sci-Tech Univ of Agr and,1996,24(6):92-98. |
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| Authors: | Wang Hua Zhang Chunhui Li Hua |
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| Affiliation: | Wang Hua Zhang Chunhui Li Hua (College of Enology,Northwestern Agricultural University,Yangling,Shaanxi,712100) |
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| Abstract: | In this paper,the characteristics of lactic acid bacteria (LAB), the effects of various environmental factors on the growth of LAB,the roles of malolactic fermentation (MLF) for improving wine quality,the starting and ending of MLF,the mechanism of metobolic reactions on MLF and the molecular biological studies on LAB are reviwed.What is more is the recent advances in metobolic mechanism of MLF introduced in this paper. |
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| Keywords: | lactic acid bacteria malolactic fermentation wine making |
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