摘要
该文研究了几种不同的处理方法对低醇葡萄酒发酵和品质的影响,经选择最终以贵人香葡萄为原料酿造低醇葡萄酒,然后分别采用高压静电场、超声波和巴氏杀菌等方法对发酵中的葡萄酒进行处理,分析了不同处理方式对发酵进程、葡萄酒酒精度等理化指标、感官品质及产品货架期的影响。结果显示超声波处理20min的低醇酒质量明显优于其他方法,该酒具有典型的葡萄品种香气、澄清、透明,并具有更长的货架期。
Effect of several treatments on fermentation and quality of low alcohol wine was investigated in this paper.Italy reasling grape as raw material to make low alcohol sweet wine.Ultrasound,high voltage electrostatic field and pasteurization were used respectively to treat ongoing fermentation of the wine.The impacts of these treatments on fermentation,alcohol content,sensory properties and shlef-life of wines were discussed.The results showed that ultrasound（20min）was the best treatment,the wine has typical grape variety aroma,good clarity and a longer shelf-life.
出处
《中国酿造》
CAS
2012年第5期74-77,共4页
China Brewing
基金
天津市高等学校科技发展基金项目(20110609)
关键词
低醇葡萄酒
超声波
发酵
low alcohol wine
ultrasound
fermentation
