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首页> 外文期刊>Journal of the Institute of Brewing >Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice
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Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice

机译：酵母发酵苹果汁在不同温度苹果酸发酵过程中有机酸的变化

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摘要

Organic acids were analyzed during controlled malolactic fermentation conducted by a selected Leuconostoc oenos strain, performed at different temperatures (15deg.c,22deg.c and 27deg.c).The apple Juice had been previously fermented by a Saccharomyces cerevisiae strain, at 15deg. And major Organic acids were also monitored during this phase. The aim of this work was to study the Effect of fermentation temperature on organic acid composition and on the main reactions that Take place during malolactic fermentation, applicable to improving the cider making process at The industrial level
机译：在不同温度（15°C，22°C和27°C）下，通过选择的Leuconostoc oenos菌株进行的苹果酸乳酸菌受控乳酸发酵过程中分析了有机酸。苹果汁先前曾在15°C下通过酿酒酵母菌株发酵。在此阶段还对主要有机酸进行了监测。这项工作的目的是研究发酵温度对有机酸成分以及苹果酸乳酸发酵过程中发生的主要反应的影响，适用于在工业水平上改善苹果酒的生产过程

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