葡萄酒苹果酸－乳酸发酵 温度对理化及香气特征的影响

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中图分类号：TS262.6 文献标志码：A 文章编号：1674-0270（2025）35-0064-03

Effects of Malolactic Fermentation Temperature on Physicochemical and Aroma Characteristics of Cabernet Sauvignon Wine

LI Guanyu (Qingdao Vocational and Technical College of Hotel Management, Qingdao 2661Oo, China)

Abstract:Thisstudyinvestigates theefectoffermentation temperatureonthequalityof malolacticfermentation(MLF in Cabernet Sauvignon wine. Three temperature ranges (21~23 °C ， 24～26∘C ,and 27~29 C ） were set, and the MLF process wasmonitoredtosystematicalyanalyzethephysicochemical indices,olatilearoma compounds,andsensoryqualitiesof the wine. Considering all factors, 21～23°C is found to be the optimal temperature range for malolactic fermentation of Cabernet Sauvignon wine.

Key Words: fermentation temperature; volatile aroma compounds; wine quality

苹果酸-乳酸发酵（MalolacticFermentation，MLF）是葡萄酒酿造过程中的一个重要生化反应。（剩余4867字）