摘要
为研制特色玫瑰香葡萄酒,以玫瑰香为原料,在不同的条件下酿造玫瑰香葡萄酒,探讨了具有地域特色的玫瑰香葡萄酒加工工艺。通过单因素试验和正交试验确定了特色玫瑰香葡萄酒发酵工艺。结果表明,靠野生酵母自然发酵,发酵温度为26℃,添加SO2,使SO2的质量浓度为60 mg/L,添加果胶酶,使果胶酶的质量浓度为30 mg/L,葡萄酒品质最佳。
Muscat Hamburg fermentation processing was studied under different conditions to determine the local characteristics of Muscat Wine fermentation processing. Single factor experiments and orthogonal test results showed that when the fermentation temperature was 26 ℃, SO2 dosage was 60 mg/L, and Pectinase dosage was 30 mg/L, the quality of the wine was the best.
出处
《河北科技师范学院学报》
CAS
2012年第1期1-4,共4页
Journal of Hebei Normal University of Science & Technology
基金
河北省高等学校科学技术研究项目部分内容(项目编号:2007450)
关键词
葡萄酒
玫瑰香
发酵工艺
正交试验
wine
Muscat Hamburg
fermentation processing
orthogonal test
