摘要
NW196冬果中有机酸含量偏高,影响了葡萄酒的酒体平衡。采用不同降酸方法对NW196毛葡萄干酒进行综合降酸。结果表明,采用生物降酸、化学降酸和冷冻降酸3种方法可使果实中的含酸量由16.95 g/L下降到葡萄酒中的7.79 g/L,酿造的葡萄酒果香浓郁、口感柔和、酸度适宜。
The content of organic acids in NW 196 second-crop grape is comparatively high which would finally damage body balance of the pro duced wine. In this study, different methods were applied for comprehensive deacidification of NW196 dry wine. The results suggested that the application of three methods including bio-deacidification, chemical deacidification, and frozen deacidification could reduce acid content from 16.95 g/L in grape to 7.79 g/L in wine. And the produced wine had mellow and soft taste and appropriate acidity.
出处
《酿酒科技》
北大核心
2014年第3期41-43,共3页
Liquor-Making Science & Technology
基金
广西农业科学院基本科研业务专项(201002)
关键词
葡萄酒
毛葡萄冬果
降酸
wine
second-crop vitis quinquangularisris grape
deacidification
