食品微生物读书-家庭自酿葡萄酒及其微生物学原理课件.docx

家庭自酿葡萄酒及其微生物原理 班 级 食品13102班 学 号 201313040237 作 者 滕能礼、宋荣科 摘要 家庭自酿葡萄酒时由于条件限制，酿酒方法和工厂生产葡萄酒有诸多不同，但是发酵的过程和利用的菌种都是酵母菌和乳酸菌。酵母菌的作用是将糖类物质转化为酒精，主要在前发酵阶段起作用，直接决定了葡萄酒的酒精度；乳酸菌参与的苹果酸-乳酸发酵在后发酵阶段能显著降酸，对葡萄酒的口感和风味提高有很大影响。 关键词 葡萄酒、发酵、酵母菌、乳酸菌 Brewing Wine On Home And The Principles Of Microbiology Abstract : When a family is making wine, because of limited conditions, the method they use is very different from which factories use to make wine. However, the process of fermentation is the same and the strain they use are yeast and LAB. Yeast, which transforms sugar into alcohol, mainly funct