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  • 标题:The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine
  • 作者:Ecaterina Lengyel
  • 期刊名称:Acta Universitatis Cibiniensis. Series E: Food Technology
  • 印刷版ISSN:2344-150X
  • 出版年度:2015
  • 卷号:19
  • 期号:1
  • 页码:3-10
  • DOI:10.1515/aucft-2015-0001
  • 出版社:Walter de Gruyter GmbH
  • 摘要:

    The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.

  • 关键词:malolactic bacteria ; diacetyl ; flavors ; co-inoculation ; Saccharomyces cerevisiae ; alcoholic fermentation
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