【摘要】 酒酒球菌是酒球菌属的革兰氏阳性细菌，具有改良果酒酸度、削弱草本味等作用，在发酵中可以最大限度地突出果酒中的果味。酒酒球菌属于乳酸菌，能够适应恶劣的环境，可以将口感尖酸的苹果酸转化为乳酸，是果酒苹果酸乳酸发酵的重要微生物，同时还能提高果酒的生物稳定性，降低色度，增加香气，提高品质，改善口感。本文主要论述了酒酒球菌的苹果酸乳酸发酵机理、酒酒球菌发酵过程中产生的风味物质、外在条件对发酵过程中风味物质的影响，以及酒酒球菌在果酒发酵中的应用，为果酒的开发提供理论依据。更多还原

【Abstract】 Oenococcus oeni is a Gram-positive bacterium belonging to the genus Oenococcus. It can improve the acidity of fruit wines and reduce herbal flavors, maximizing the fruitiness in the final product during fermentation. Belonging to the lactic acid bacteria family, O. oeni adapts to harsh environments by converting sharp malic acid into lactic acid. It is a crucial microorganism in the malolactic fermentation of fruit wines.Additionally, O. oeni can enhances the biological stability of fruit wines, reduce color intensity, increases aroma, improves quality, and enhances palatability. This paper primarily discussed the malolactic fermentation mechanism of O. oeni, the flavor compounds produced during its fermentation process, the influence of external conditions on these flavor compounds, and the application of O. oeni in fruit wine fermentation, providing a theoretical basis for fruit wine development.更多还原