1) apple-ferment-milk
苹果酸凝乳
2) malolactic acid
苹果乳酸
3) Malolactic fermentation(MLF)
苹果酸-乳酸发酵
1.
Malolactic fermentation(MLF) is performed principally by Oenococcus oeni in order to improve the stability and quality for winemaking.
在葡萄酒酿造中,为了提高其稳定性及质量,经常利用乳酸菌进行苹果酸-乳酸发酵。
4) Malolactic fermentation
苹果酸-乳酸发酵
1.
Effects of malolactic fermentation on dry red wine quality;
苹果酸-乳酸发酵对干红葡萄酒品质的影响
2.
Investigation on continuous malolactic fermentation in a microfiltration membrane bioreactor;
采用膜生物反应器进行连续苹果酸-乳酸发酵的研究
3.
Lab experiments and large-scale production tests of lactobacillus inoculation to advance malolactic fermentation proved that the best lactobacillus species is 31MBR and the suitable inoculation quantity is 15 mg/L.
通过实验室及大生产接种乳酸菌促进苹果酸-乳酸发酵试验表明,最适乳酸菌种为31MBR;适宜的接种量为15 mg/L;接种乳酸菌能迅速启动苹果酸-乳酸发酵,缩短发酵时间,降低酸度,苹果酸-乳酸发酵更彻底;提高和改善葡萄酒的感官质量。
5) Malolactic bacteria
苹果酸-乳酸菌
6) malolactic fermentation
苹果酸乳酸发酵
1.
This article studied the technology of malolactic fermentation (MLF) for cidermaking.
结果发现,采用顺序发酵是三种发酵方式中产乙酸的量最少,发酵温度在20℃、接种量为6×105cfu/ml最有利于苹果酸乳酸发酵的进行。
2.
The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.
本文研究目的是在发挥二氧化硫的作用下,尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。
3.
Based on the nutritional requirements of lactic acid bacteria,the uniform design was used to optimize the formulation of culture medium suitable for the growth of the lactobacillus plantarum for the malolactic fermentation.
根据乳酸菌的营养需求,采用均匀设计优选具有苹果酸乳酸发酵能力植物乳杆菌R23生长的培养基组分,并对培养基进行正交优化,筛选出无Mn2+及含Mn2+培养基LH16、LH18组合。
补充资料：柠檬酸苹果酸钙
分子式：暂无
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：医药原料，食品原料。
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：医药原料，食品原料。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条