摘要
本文在对干红葡萄酒发酵实验数据分析的基础上,研究发酵过程中发酵液比重下降及酒精生成随时间的变化规律,探讨比重下降与生成酒精浓度的关系。在本实验条件下,发酵液比重随时间变化拟合曲线方程为y比重=-0.0418Ln(t)+1.0859,R2=0.94013;发酵液生成的酒精浓度随时间变化拟合曲线方程为y酒精=-0.1352t2+2.4702t-2.815,R2=0.9768;干红葡萄酒发酵过程比重下降与生成的酒精浓度之间回归方程为y=1.075974-0.00957x,回归系数为1.075974。当不考虑其他因素影响即只考虑酒精浓度对发酵液比重的影响,生成的酒精浓度增加1%(v/v)对应的比重下降0.00957。
In this paper,the changes of the descending rate of specific gravity of must and the alcohol formation with time were studied based on the experimental data of brewing dry red wine,and the relationship between specific gravity and alcohol concentration was also investigated.At the condition of this test,the fitting equation of the changing of must＇s specific gravity with time was y=-0.0418Ln（t）＋1.0859,R2=0.94013;the fitting equation of the changing of alcohol concentration with time was y=-0.1352t2＋2.4702t-2.815,R2=0.9768;the regression equation showing the relationship between descending of specific gravity and alcohol concentration was y=1.075974-0.00957x,in which the regression coefficient was 1.075974.An increase of 1%（v/v） of alcohol concentration could cause a decline of 0.00957 of the specific gravity,which was the result when no other factors except the specific gravity of must was considered.
出处
《中外葡萄与葡萄酒》
2011年第1期16-18,共3页
Sino-Overseas Grapevine & Wine
关键词
干红葡萄酒
发酵
比重下降
酒精浓度
dry red wine
fermentation
specific gravity decline
alcohol concentration
