CAJ | 학술논문

葡萄酒是由新鲜葡萄浆果或葡萄汁发酵而成的酒精饮料。葡萄酒的酿造过程本质上是包括酵母、细菌、丝状真菌在内的多种微生物复杂作用的过程。本文主要阐述了从葡萄收集直到葡萄酒后发酵过程中，微生物的种类及数量的变化情况及葡萄酒酿造中微生物之间的相互作用对微生物多样性的影响。
포도주시유신선포도장과혹포도즙발효이성적주정음료。포도주적양조과정본질상시포괄효모、세균、사상진균재내적다충미생물복잡작용적과정。본문주요천술료종포도수집직도포도주후발효과정중，미생물적충류급수량적변화정황급포도주양조중미생물지간적상호작용대미생물다양성적영향。
The nature of wine making process is the process of complex interactions between yeast、bacteria、filamentous fungi. This article describes the changes of species and quantities of microbes from the collection of grapes until wine post fermentation and the interactions btween microbes impact on the microbial diversity.