西南林业大学学报2012，Vol.32Issue(1)：105-109,5.DOI:10.3969/j.issn.2095-1914.2012.01.022
乳酸菌在苹果酒中的应用研究进展
Research Progress of Lactic Acid Bacteria Application to Cider Brewing
摘要
Abstract
The secondary fermentation, i. e. , malolactic fermentation (MLF) could take place in the cider after the primary fermentation if lactic acid bacteria were added, which could improve the flavor diversity of the cider , making the taste softer and weakening the influence of styphnic acid. The requirements for the lactic acid bacteria which could be added to cider, the influence of different fermentation conditions on induction of the lactic acid bacteria to motivate malolactic fermentation and the correlations between the lactic acid bacteria and the flavor and other properties of cider were discussed in the paper.关键词
苹果酒/乳酸茵/苹果酸-乳酸发酵Key words
cider/ lactic acid bacteria/ malolactic fermentation分类
生物科学引用本文复制引用
吕兆林,姚永红,林西,任美玲,张柏林..乳酸菌在苹果酒中的应用研究进展[J].西南林业大学学报,2012,32(1):105-109,5.基金项目
国家林业局948项目(2008-4-79)资助. （2008-4-79）
