摘要
通过果胶酶对干白葡萄酒干浸出物影响的研究,初步探讨了适合干白酿造的果胶酶添加量。结果表明:延迟果皮浸渍时间有利于提高干浸出物含量。50mL/t和100mL/t的果胶酶添加量有利于白葡萄果浆的澄清,其澄清效果差别不大,可提高葡萄酒品质,但不利于干浸出物浸提。100mL/t果胶酶配合皂土对干白葡萄酒下胶澄清效果最好,可提高出汁率。
The effects of pectase on the dry white wine was studied. And based on this, suitable amount of pectase were discussed in the paper. The results were as follows： if the extract time of grape has been postponed, the quantity of sugar-free extract can be increased; adding pectase at 50ml/t and 100 ml/t was the suitable accession for clarification. The 100 ml/t accession of pectase which used with bentonite has the best clarify effect. Using pectase could improve the quality of dry white wine, but not suitable for the extracting of sugar-free extract.
出处
《中国酿造》
CAS
北大核心
2009年第10期111-112,共2页
China Brewing
关键词
果胶酶
干白
酿造
应用
pectase
dry white wine
brewing
application
