| 对葡萄酒酒香酵母属不良风味抑制的研究进展 |
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| 引用本文： | 林文华,游雪燕,冯涛.对葡萄酒酒香酵母属不良风味抑制的研究进展[J].中国酿造,2013,32(5):5. |
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| 作者姓名： | 林文华 游雪燕 冯涛 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院,上海,201418;上海应用技术学院工程创新学院,上海,201418 |
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| 摘 要： | 酒香酵母属是葡萄酒中固有的一种微生物,影响葡萄酒的品质.它在葡萄酒酿制的整个过程中代谢产生一种以4-乙基苯酚和4-乙基愈创木酚为典型的风味特征的一类不良风味,这些不良风味的存在降低了葡萄酒的品质,从而对葡萄酒工业造成严重的经济损失.本文对酒香酵母属的生理特征和葡萄酒易受其感染的原因进行综述以及对不良风味的抑制方法进行分类综述,以期国内葡萄酒工业对酒香酵母属不良风味的抑制有所借鉴.
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| 关 键 词： | 酒香酵母属 葡萄酒 生理特征 抑制方法 |
Research progress of Brettanomyces bad flavor in grape wine and its inhibition method |
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| LIN Wenhua,YOU Xueyan,FENG Tao.Research progress of Brettanomyces bad flavor in grape wine and its inhibition method[J].China Brewing,2013,32(5):5. |
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| Authors: | LIN Wenhua YOU Xueyan FENG Tao |
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| Affiliation: | 1.School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
2.School of Engineering Innovation, Shanghai Institute of Technology, Shanghai 201418, China |
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| Abstract: | Brettanomyces is an inherent microbe in grape wine, which affects quality of grape wine. Its metabolism produces a typical bad flavor of 4-Ethylphenol and 4-Ethylguaiacol during the winemaking process and the bad flavor could reduce the quality of grape wine, and causes serious economic losses in the grape wine industry. This article reviewed physical characteristics of Brettanomyces, cause of susceptible infection by Brettanomyces and inhibition method of bad flavor in grape wine, which could be refer to inhibit bad flavor in wine by domestic red wine industry. |
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| Keywords: | Brettanomyces grape wine physical characteristics inhibition method |
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