摘要
非酿酒酵母菌对葡萄酒风味的形成有重要影响,新疆葡萄产区葡萄酒具有鲜明的区域特色。综述了新疆葡萄主产区广泛存在的非酿酒酵母菌的特征及培养鉴定方法,描述了非酿酒酵母菌与葡萄酒品质、风味成分的相关性,以期为科学评价葡萄酒的生产工艺、酵母菌菌种质资源提供科学依据。
Non-saccharomyces plays central role on flavor, grape wine-producing areas with distinct regional characteristics. It shows characteristics and identification methods, correlation between Non-saccharomyces and quality and flavor of wine. Application of Non-saccharomyces yeast was presented and research trends were discussed.
出处
《食品工业》
北大核心
2015年第1期266-270,共5页
The Food Industry
