葡萄酒酿造过程中调酸方法研究

:1002-8110(2005)01-0035-051,2,1,1(11,100093;21,100000):,:;;:TS262.6;TS261.4:B,,,,,59g/L,57g/L[1]1:2004-07-09:(1967-),,,,,,,,[29],,,[9]Peynaud[2],,[10]:1);2);3)SO2;4);5);6),[30]GrootjenDRJ,MeijlinkLHHM,vanderLansRGJM.Cofer2mentationofglucoseandxylosewithimmobilizedPichiastipitisandSaccharomycescerevisiae[J].EnzymeandMicrobialTechnology,1990,12(11),860-8641[31]LebeauT,JouenneT,JunterG.-A.SimultaneousfermentationofglucoseandxylosebypureandmixedculturesofSaccharomycescerevisiaeandCandidashehataeimmobilizedinatwo-chamberedbioreactor[J].EnzymeandMicrobialTechnology,1997,21,265-2721[32]LebeauT,JouenneT,JunterG.-A.DiffusionofSugarsandAl2coholsThroughCompositeMembraneStructuresImmobilizingVi2ableYeastCells[J].EnzymeandMicrobialTechnology,1998,22,433-4381[33],,.[J].,2001,17(2),165-1691[34]ToshiyukiMurai,TomokoYoshino,MitsuyoshiUeda,etal.Eval2uationofthefunctionofarmingyeastdisplayingglucoamylaseonitscellsurfacebydirectfermentationofcorntoethanol[J].JournalofFermentationandBioengineering,1998,86,569-5721DEVELOPMENTOFRESEARCHONETHANOLFERMENTATIONBYMIXED-CULTUREDENGLi-hongWANGYan-huiZHANGYangMARun-yu3(TheKeyLaboratoryofScienceandTechnologyofControllableChemicalReactions,MinistryofEducation,BeijingUniversityofChemicalTechnology,Beijing,100029,China)ABSTRACTTheresearchdevelopmentonethanolfermentationbymixed-culturewasreviewed.Mixed-cultureoffersanumberofadvantagesoversinglepurecultureandpresentsgreatpotentialtoabsorbresearchersinterests.Studyofmixed-cultureinethanolfermentationcoverstwoaspects:oneisstarchandcellulosefermentationtoethnoldirectly,andtheotherco-cultureofmixedglucoseandxylose.KEYWORDS:mixed-culture;ethanolfermentation5332120051LIQUORMAKINGVol132,No11Jan.,2005[11],,,[2,6,12],,,,,,,[6,8][11],,[12,13]2(),,[6],[14]/,/,,pH[15],NagelSteele[1617]Peynaud,,[2]Ferre,,,,,,(18)Peynaud,,[2]3,,3.1Amerine,,6.68.5g/L,[19],,,[20],,Alsace[6][6],[2]Peynaud[2],,3.1.1Muenz1968()[21],,Steele[17]Peynaud,,[2],,[22],,Rapp[23]Peynaud,,[2][9],[6],,,,[24],[25],[22],,pH;pH3.6,[6],,,,[26],,,,,,[2],,3.1.2,-,3.1.2.1-,--,,[2731]-,-[3233]Laaboudi(Burgundy),--,[33]-5.58.5g/L0.1%0.3%[34],-,pH0.150.30[35]Gao(Leuconostocoenos),-[36],[32,37],ML3431DH,;1.32.5g/L,pH0.10.25[38]-,[323839],,,,()[31]-,,-632005,,,-,[34]3.1.2.2,345%[4042]Volschenk,(mae1)(mae2)-(mLeS),(Saccharomycescerevisiae),mae1-mae27d8g/L,mae1-mLeS4d4.5g/L(3);mae1-mae25g/L[43]Bony,mLeSmae14d3g/L[44],,(Schizosaccharomyces)[37,40,4546],[40,45],Ro2driguezSchizosaccaromycesmalidevorans[46]Dharmad2hikari(Schizosaccharomycespombe)G133,Vignoles,[47],[40,4851][52]DelfiniSnow,,[5051],,[53]DharmadhikariG133LalvinEC-1118,G133,pH;LalvinEC-1118G133,LalvinEC-1118pH,[47]Sousa,[54],LalvinD432Lalvin71B,1.6g/L2.3g/L;LalvinAC1DLalvinEC-1118[55],Corte-RealHansenulaanomala[5657],,,,,3.1.3,,,,2.2g/L,0.89g/L[24],,[24],1969,Peterson,[58]pH,pHpH[59],[10],,,-[2]3.2,Pey2naudGomez[2,60]4g/LpH3.6,[2],Boulton,,pH[9],[2]Gomez,,[60],1.5g/L[8],,[2],,[8],Rankine[61];Dequin[8],(LDHgene)8,,2.68.6g/L,[2],,pH4,,,,,,731,:,,-,,,,,,---,,,,[][1]BarrusNW,EvansJA.AHandbookforMustandWineAnalysis[M].CustomComputerOutput,Texas.USA.19911[2]PeynaudE.KnowingandMakingWine[M].JohnWiley&Sons,Inc.NewYork.19841[3]VolschenkH,ViljoenM,GroblerJetal.MalolacticFermentationinGrapeMustbyaGeneticallyEngineeredStrainofSaccharomycescerevisiae[J].Am.J.Enol.Vitic.,1997,48(2):1931971[4]AmerineMA,RoesslerEB,OughCS.AcidsandAcidTaste:Ef2fectofpHandTitratableAcidity[J].Am.J.Enol.Vitic.,1965,16:29361[5]Corte-RealM,LeaoC.TransportofMalicAcidandOtherDecar2boxylicAcidsintheYeastHansenulaanomala[J].Appl.Envir.Mi2crob.1990,56(4):110911131[6]ShulmanE.CorrectingAcidity[M].PracticalWinery&Vineyard,1990,(January/February):32331[7]IlandP,EwartA,SittersJ.TechniquesforChemicalAnalysisandStabilityTestsofGrapeJuiceandWine[M].PatrickIlandWinePromotions,SouthAustralia.19931[8]DequinS,BaptistaE,BarreP.AcidificationofGrapeMustsbySac2charomycescerevisiaeWineYeastStrainsGeneticallyEngineeredtoProduceLacticAcid[J].Am.J.Enol.Vitic.,1999,50(1):45501[9]BoultonRB,SingletionVL,BissonLFetal.PrinciplesandPrac2ticesofWinemaking[M].TheChapman&HallEnologyLibrary,NY.USA.19961[10].[J].,2003,(6):69711[11].[J].,2003,(6):46471[12],,.[J].,1999,(4):6101[13]MarcusIH.HowtoTestandImproveYourWineJudgingAbility[M].WinePublications,CA.USA.19841[14],1[J]1,1992,(3):24261[15]JacksonDI.FactorsAffectingSolubleSolids,Acid,pH,andColorinGrapes[J].Am.J.Enol.Vitic.,1986,37(3):1791831[16]NagelCW,AmistosoJL,BendelRB.TheEffectofpHandTitratableAcidityontheQualityofDryWhiteWines[J].Am.J.Enol.Vitic.,1981,33(2):75791[17]SteeleJT,KunkeeRE.DeacidificationofMustsfromtheWesternUnitedStatesbytheCalciumDoubleSaltPrecipitationProcess[J].Am.J.Enol.Vitic.,1978,29(3):1531601[18]FerreL.TheAnalysisofGrapeMustsintheLightofPresentDryKnowledgeandPracticalConclusionstobeDrawnTherefrom[J],ChimieetZndustrie,1925.SpecialNO5825881[19]AmerineMA,RoesslerEB.SensoryEvaluationofWines[J].WineInstitute,SanFrancisco,Calif.19641[20]MunyonJR,NagelCW.ComparisonofMethodsofDeacidifica2tionofMustsandWines[J].Am.J.Enol.Vitic.,1977,28:79971[21]MuenzT,W