食品与发酵工业2017，Vol.43Issue(4)：280-285,6.DOI:10.13995/j.cnki.11-1802/ts.201704044
糖分对葡萄酒发酵的影响
Effects of saccharides on wine fermentation
摘要
Abstract
Sugar is the necessary energy for the growth and metabolism of yeast during wine fermentation.The type and content of saccharide will affect the fermentation ability and metabolites production of yeast.This paper reviewed and analyzed the effects of the type and content of saccharide,and the way of adding sugar on the wine fermentation,in order to provide a theoretical basis for the selection of saccharide and quality control for wine brewing.关键词
糖/葡萄酒发酵/风味化合物Key words
saccharide/wine/fermentation/flavour compounds引用本文复制引用
张烨,孙玉梅,俞志敏,尤贺,马雷,韩月..糖分对葡萄酒发酵的影响[J].食品与发酵工业,2017,43(4):280-285,6.基金项目
国家自然科学基金(31401681) （31401681）
大连市支持高层次人才创新创业项目(2016RQ059) （2016RQ059）
