摘要
通过对１９种葡萄酒的主要成分及其感官质量的分析评价，结果显示：葡萄酒中除含有糖、酒、酸、单宁、多酚外，还含有丰富的氨基酸、维生素Ｃ、矿物质及多种微量香味成分，其含量及感官质量因酒种及来源的不同而有所差异。在分析的基础上探讨了影响葡萄酒质量的主要因素，提出了提高国产葡萄酒质量的技术工艺措施；并建议加强对葡萄酒香味成分的分析研究，建立新的葡萄酒质量评价体系。
The main components and sensory qualities of 19 wines are analysed and evaluated, and the results show that there are abundant amino acids, vitamin C, mineral substances and many flavour compounds in wine besides sugar, acid, alcohol, tanin and phenolic compound. Their contents and sensory qualities are different in accordance with the different types and origins. On the basis of these. analysis, the main factors influencing quality of wine are discussed,also, some of processing measurements to improve the quality of wine(made in our country) are proposed, and suggest to enhance the study on flavour substance of wine and establish new evaluating system on wine quality.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第2期30-35,共6页
Food and Fermentation Industries
关键词
葡萄酒
成分
感官质量
工艺条件
Wine, Component, Sensory quality, Processing measurement
