中外葡萄与葡萄酒Issue(3)：22-25,4.DOI:10.13414/j.cnki.zwpp.2016.03.004
3种方法去除葡萄酒中酒香酵母污染效果对比分析
Contrast of three methods to remove the effect ofBrettanomyces from wine
摘要
Abstract
Brettanomyces is one of the main microbial contamination in winery. They were often been found in the space, equipments and wine. In the fermentation process,Brettanomyces can take advantage of precursor in wine to produce 4-Ethylphenol( 4-EP) and 4-Ethylguaiacol(4-EG). At low concentrations those two materials can increase the complexity of wine, while at high concentration give bad taste and disagreeable flavors, and reduce the economic value. By comparison three methods ofBrettanomyces control, the result showed that using STAB MICRO and reasonable concentration of free SO2 would be effective at reducing the impact ofBrettanomyces on wine flavor.关键词
葡萄酒/酒香酵母/不良风味/防控Key words
wine/Brettanomyces/disagreeable flavors/control分类
轻工纺织引用本文复制引用
傅晓方,王焕香,商华,白佑铂,朱亚楠,郜成军,赵晓宁,王圣杰..3种方法去除葡萄酒中酒香酵母污染效果对比分析[J].中外葡萄与葡萄酒,2016,(3):22-25,4.基金项目
河北省现代农业科技奖励性后补助资金项目 （）
