摘要
氧在葡萄酒酿造过程中起着极其重要的作用。研究了葡萄酒酿造中溶解氧的变化,在酒精发酵期间,溶解氧维持在0.05～0.20mg/L。通过开放式倒罐分离自流汁时可使葡萄酒中溶解氧迅速增加,达到7.5mg/L,但随之迅速下降,一周内几乎消耗殆尽,降至0.2mg/L。
Oxygen played extremely important roles in the brewing of grape wine. The change of dissolved oxygen in wine-making was studied and the result showed that the content of dissolved oxygen maintained about 0.05 -0.20 mg/L in alcohol fermentation period. The content of dissolved oxygen in wine increased rapidly and was up to 7.5 mg/L through open-separation of free run juice. However, the oxygen almost exhausted completely within a week and its content then decreased rapidly up to about 0.2 mg/L.
出处
《酿酒科技》
北大核心
2006年第7期55-57,共3页
Liquor-Making Science & Technology
关键词
葡萄酒
溶解氧
酒精发酵
陈酿
wine
dissolved oxygen
alcohol fermentation
aging
