Jujube wine is a health drink with local characteristics and is worth promoting. Jujube wine fermentation can be divided into alcoholic fermentation and malolactic fermentation. Yeast is the key of alcoholic fermentation while lactic acid bacteria is the key of malolactic fermentation, therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine. Besides, the control of methanol is a major problem in production, and the control of higher alcohol is also a difficulty. The authors summarized the breeding of yeast and lactic acid bacteria, and the control of methanol and higher alcohols, proposed that breeding specialized yeast and lactic acid bacteria was the future research direction. The authors also studied the production mechanism of methanol and higher alcohols, and controlled the content of theirontents based on quality guarantee, thus to provide references for the production technology of jujube wine.
尹 蓉,张倩茹,梁志宏,王贤萍,茹慧玲 and 李小平
. Breeding of Ferment Bacteria and Control of Methanol and Higher Alcohols in Jujube Wine[J]. Journal of Agriculture, 2017
, 7(4)
: 74
-78
.
DOI: 10.11923/j.issn.2095-4050.cjas16110013
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