摘要
以无核白葡萄为原料,在葡萄净汁和带皮渣中分别添加DV10、EC1118、SB 3种酵母,发酵制备无核白葡萄酒。通过感官评价和理化指标检测,分析比较了发酵原料和选用酵母对无核白葡萄酒品质的影响,结果表明:无核白葡萄净汁经EC1118酵母发酵,酒中单宁(2.13 g/L)、总酚(2.21 g/L)、挥发酸(0.21 g/L)的含量较低,总酸(4.88 g/L)和干浸出物(22.25 g/L)的含量较高,酒色呈浅禾杆黄色,澄清透明,酒香与果香融合、口感协调柔和,典型性突出,制成的无核白葡萄酒品质好。
Thompson seedless grapes are used for materials to experiment. Add DV10, EC1118, SB yeasts respectively in grape juice with and without peel to ferment seedless white wine. The quality of Thompson seedless white wine is impacted by selected yeast and fermentation of materials through sensory evaluation and physical and chemical indicators of detection. The results showed that： Thompson seedless grape juice without peel by EC1118 yeast fermentation, the wine with lower content of tannins（2.13 g/L）, total phenols（2.21 g/L）, volatile acid（0.21 g/L）, higher content of total acid（4.88 g/L） and dry extract（22.25 g/L）, The wine has pale straw yellow, clear and transparent, wine fragrant and fruity integration, coordination and soft palate, typical prominent, well lead to a Thompson seedless white wine quality.
出处
《食品科技》
CAS
北大核心
2014年第12期79-83,共5页
Food Science and Technology
关键词
无核白葡萄
葡萄酒
品质
Thompson seedless grapes
wine
quality
