摘要
葡萄酒是营养丰富的饮料,很容易发生微生物病害。常见的微生物病害有酒花病、变酸病、酵母再发酵病和乳酸菌引起的病害。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预测病害发生的可能性;通过控制原料质量、控制卫生条件及合理的工艺和贮藏管理措施来控制病原菌和发病条件。
Wine is nourishing beverage and is liable to microbe diseases. The main diseases are caused by acetic bacteria lactic bacteria and yeasts. The most important is to prevent the disease which can be done by counting the microbe number and stability testing to predict the possibility that diseases take place.The pathogenic bacteria should also be controlled by controlling raw materials quality,sanitary condition and reasonable winemaking and preservation measures.
出处
《食品工业》
北大核心
2005年第4期15-16,共2页
The Food Industry
