期刊
LETTERS IN APPLIED MICROBIOLOGY
卷 48, 期 2, 页码 149-156出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1472-765X.2008.02505.x
关键词
aroma; lactic acid bacteria; off flavour; spoilage management; taint
资金
- Australia's grapegrowers and winemakers
- Grape and Wine Research and Development Corporation
- Australian Government
Bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. Lactic acid bacteria, especially Oenococcus oeni, contribute positively to wine sensory characters, but other species, such as Lactobacillus sp. and Pediococcus sp can produce undesirable volatile compounds. Consequences of bacterial wine spoilage include mousy taint, bitterness, geranium notes, volatile acidity, oily and slimy-texture, and overt buttery characters. Management of wine spoilage bacteria can be as simple as manipulating wine acidity or adding sulfur dioxide. However, to control the more recalcitrant bacteria, several other technologies can be explored including pulsed electric fields, ultrahigh pressure, ultrasound or UV irradiation, and natural products, including bacteriocins and lysozyme.
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