【摘要】 通过选用不同的材料调节干固菌胶粒的比重,使固定化酒类酒球菌31DH悬浮于干红葡萄酒中进行苹果酸—乳酸发酵,并测定这些材料对固定化胶粒相对扩散系数的影响。然后将固定化31DH与游离31DH以相同的生物量接种于干红葡萄酒中进行MLF。苹果酸—乳酸发酵结果表明:用固定化31DH与游离31DH酿造的干红葡萄酒的理化指标差异不显著,但用固定化31DH酿造的葡萄酒的感官质量明显优于用游离31DH酿造的葡萄酒的感官质量。更多还原

【Abstract】 In order to make the immobilized Oneococcus onei.31DH suspend in the dry red wine and ferment,the density of the dry immobilized 31DH was changed by various materials.At the same time,the effect of various materials on the relative diffusion index was determined.Then the immobilized 31DH and free 31DH were inoculated into the wine to start MLF at the same biomass.The result showed that the average contains of some main compositions in dry red wine made by immobilized and free 31DH have not significent difference,but the sensory quality of the wine made by immobilized 31DH was better than that of the wine made by free 31DH.更多还原