关键词: 双乙酰, 葡萄酒, 苹果酸-乳酸发酵

Abstract:

Diacetyl with appropriate concentration can enhance the complexity of wine flavor. Most diacetyl in wine is produced during malolactic fermentation process. Factors affecting the formation and concentration of diacetyl in wine during wine brewing are reviewed in this paper. Effects of wine components, malolactic bacterial strains, malolactic fermentation parameters and brewing styles are discussed in detail. Therefore, controlling diacetyl concentration at the appropriate level will provide references to improve the flavor of wine.

Key words: diacetyl, wine, malolactic fermentation