摘要
为了考察低醇半干白葡萄酒的酵母菌稳定性,进行山梨酸钾和游离二氧化硫不同浓度的梯度实验,以确定该产品酵母菌的安全耐受浓度。实验结果表明低醇半干白葡萄酒的山梨酸钾的适宜添加浓度为150mg/L,游离二氧化硫浓度为30mg/L^35mg/L,在此基础上酵母菌的安全耐受浓度为酵母菌数<50个/100mL酒样。
In order to investigate the stability of yeast used in low alcohol semi-dry white wine, the gradient experiments of potassinm sorbate and free sulfur dioxide concentration were conducted for determination the safe dose. The results shown that in the low alcohol semi-dry white wine, the suitable additive amount （SAA） of potassium sorbate was 150mg/L and the SAA of free sulfur dioxide was 30mg/L-35mg/L. The safe dose of yeast was below 50cfu/100mL under these conditions.
出处
《中国酿造》
CAS
北大核心
2011年第10期119-121,共3页
China Brewing
关键词
半干白
酵母菌耐受浓度
山梨酸钾
游离二氧化硫
semi-dry white wine
tolerance dose of yeast
potassium sorbate
free sulfur dioxide
