MICROBIOLOGICAL PROCESSES IN WINEMAKING - SOME IMPORTANT ASPECTS - REVIEW

被引：0
作者：
KVASNIKOV, EI [1 ]
机构：
[1] UKRAINIAN ACAD SCI,INST MICROBIOL,KIEV 252143,UKRAINE
来源：
APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 1995年 / 31卷 / 02期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Achievements in the study of the microbiological processes in winemaking are analyzed on the basis of data in the literature and on many years of our own research. The principles of yeast selection and the necessity for choosing strains with ''killer'' properties are described. A new biotechnique for the continuous proliferation of champagne yeast is detailed. Lactic acid bacteria, which cause disease in wine, and methods for their control, are described. The special biological features of the stimulators of malic-lactic fermentation and their influence on the chemical composition of wine are highlighted. An associative culture consisting of maliclactic fermentation bacteria and yeast that improves the quality of wine with high acidity is described.
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页码：131 / 135
页数：5
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