摘要
利用银杏叶提取物和葡萄醪共发酵方式制备葡萄酒,研究不同加入量的银杏叶提取物对葡萄酒发酵进程﹑抗氧化性及感官特性的影响,并筛选出最佳的银杏叶提取物加入量。对照葡萄酒与不同处理银杏葡萄酒在发酵结束和经过6个月陈酿后,试验分析结果表明:共发酵过程中银杏叶提取物对葡萄酒酵母抑制作用很小,不影响银杏葡萄酒酒精发酵的完成;添加500mg/L银杏叶提取物所酿银杏葡萄酒抗氧化性较强,口感、颜色和香气等感官质量与对照葡萄酒相似。
The present research aimed to screen the optimal adding dose of EGB through analysis of the effect of varied adding doses of EGB on wine fermentation process, antioxidant capacity and sensory quality. Contrastive study of grape wine made by means of co - fermentation of extraction of ginkgo biloba （ EGB ） and grape must during 6 month ageing shows ： In the fermentation process, EGB presents minor inhibition on wine yeast and does not affect the alcoholic fermentation; Wine made with 500mg,/L EGB bears better antioxidant capacity and its sensory quality, color and flavor are similar to those of the control wine.
出处
《扬州大学烹饪学报》
2011年第1期47-50,共4页
Cuisine Journal of Yangzhou University
关键词
银杏叶提取物
银杏葡萄酒
抗氧化性
extraction of ginkgo biloba （EGB）
ginkgo wine
antioxidant capacity
