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特色玫瑰香葡萄酒工艺研究

作  者:
刘绍军;周丽艳;高海生;程倩倩
单  位:
河北科技师范学院
关键词:
玫瑰香葡萄;野生酵母菌;工艺参数;特色
摘  要:
以本地产玫瑰香葡萄为原料,结合本地分离的发酵性能良好的野生酵母菌,并对葡萄汁含糖量、发酵温度和二氧化硫添加量三个因素与产品质量的相关性进行试验研究,确定了工艺参数,初步研制出具有地方特色的玫瑰香葡萄酒。通过实验和感官评定的方法确定特色玫瑰香葡萄酒酿造最佳工艺参数为:调整葡萄汁含糖量为21%,二氧化硫添加量为70mg/L,接种6号野生酵母菌,在28℃条件下控温发酵。
译  名:
Process Technology of Characteristic Muscat wine
作  者:
LIU Shaojun ZHOU Liyan GAO Haisheng CHENG Qianqian(Hebei Normal University of Science and Technology,Changli 066600,China)
关键词:
muscat grape;wild yeast;technological parameter;characters
摘  要:
Using muscat grape,the specialty of Changli,as the main raw materials,a characteristic muscat grape wine was produced via wine yeast fermentation,which is the wild yeast isolated from Changli.Sugar concentration of the grape must,fermentation temperature,addition of sulfur dioxide were studied and the optimum technological parameters for the highest sensory score determined by orthogonal array design were as follows: fermenting by the 6st wild yeast at 28℃ with a 21% concentration of muscat grape must and a 70 mg/L addition of sulfur dioxide.

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