CAJ | 학술논문

葡萄酒是由新鲜葡萄浆果或葡萄汁发酵生产的酒精饮料。引起葡萄酒变质的主要微生物有酵母、醋酸菌和乳酸茵。对于微生物病害要以预防为主，通过微生物计数和稳定性试验等预兆特征来预防病害的发生，在保证原料质量的基础上、控制卫生条件及采用合理的工艺和贮藏管理措施来控制病原茵和发病条件。
포도주시유신선포도장과혹포도즙발효생산적주정음료。인기포도주변질적주요미생물유효모、작산균화유산인。대우미생물병해요이예방위주，통과미생물계수화은정성시험등예조특정래예방병해적발생，재보증원료질량적기출상、공제위생조건급채용합리적공예화저장관리조시래공제병원인화발병조건。
Orape wine is alcoholic beverage fermented by flesh grape berries or grape juice. Quality deterioration of grape wine is mainly induced by yeast, acetic acid and lactic acid bacteria. Prevention is the main measure to microbe disease of grape wine by counting microbe number and stability testing to predict the possible occurrence of microbial disease. Besides, ensuring the quality of raw materials, controlling sanitary conditions, and reasonable application of wine-making and storage technology could also effectively prevent microbial disease of grape wine.