CAJ | 학술논문

适量的双乙酰会增加葡萄酒风味的复杂性,葡萄酒中的双乙酰主要是在苹果酸-乳酸发酵过程中形成的.本文综述了葡萄酒酿造过程中双乙酰的形成影响因素,包括葡萄酒成分、乳酸菌种、苹果酸-乳酸发酵的条件及陈酿方式等,以期对控制葡萄酒中双乙酰的含量,改善葡萄酒的风味提供参考.
괄량적쌍을선회증가포도주풍미적복잡성,포도주중적쌍을선주요시재평과산-유산발효과정중형성적.본문종술료포도주양조과정중쌍을선적형성영향인소,포괄포도주성분、유산균충、평과산-유산발효적조건급진양방식등,이기대공제포도주중쌍을선적함량,개선포도주적풍미제공삼고.
Diacetyl with appropriate concentration can enhance the complexity of wine flavor.Most diacetyl in wine is produced during malolactic fermentation process.Factors affecting the formation and concentration of diacetyl in wine during wine brewing are reviewed in this paper.Effects of wine components,malolactic bacterial strains,malolac ficfermentation parameters and brewing styles ale discussed in detail.Therefore,controlling diacetyl concentration at the appropriate level will provide references to improve the flavor of wine.