摘要
SO2或其衍生物(亚硫酸盐、焦亚硫酸盐、亚硫酸氢盐)被广泛应用于葡萄的采摘、酿制过程中,以起到保鲜、杀菌、稳定的作用。但是,葡萄酒中SO2会引起一些消费者的过敏反应,如SO2会诱发像皮炎、荨麻疹、血管性水肿、腹痛、腹泻、支气管收缩、过敏反应等症状。因此,减少或消除SO2在葡萄酒中的使用,将是未来葡萄酒行业发展的方向。对目前国内外无二氧化硫添加葡萄酒酿造技术的研究情况进行了阐述。
SO2 or its derivatives(sulfite,pyrosulfite,bisulfite)are widely used in grape harvesting and brewing process in order to keep fresh,sterilize and stabilize.However,the addition of SO2 to wine has been related to allergic reaction in some consumers.For example,SO2 can induce symptoms such as dermatitis,urticaria,vascular edema,abdominal pain,diarrhea,bronchial contraction,allergic reaction and so on.Therefore,reducing or eliminating the use of SO2 in wine will be the development direction of wine industry in the future.This review summarized the research status of wine-brewing technology without sulfur dioxide addition at home and abroad.
作者
王树庆
李保国
范维江
姜薇薇
李永正
WANG Shuqing;LI Baoguo;FAN Weijiang;JIANG Weiwei;LI Yongzheng(Shandong Institute of Commerce and Technology,Jinan 250103,Shandon,China;Shandong academy of grape,Shandong Jinan 250013,Shandon,China;Yantai Tongxin liquor industry Co.,Ltd,Yantai 264003,Shandon,China)
出处
《酿酒》
CAS
2020年第3期4-7,共4页
Liquor Making
基金
山东省重点研发计划,项目编号:2017GSF221007。
