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刊物期号: 201604

不同工艺对寒地贝达葡萄酒理化性质的影响(55)

作者: 张雨桐,朱 磊,迟 岩,张权峰,孙泽堃,肖 明

地址:黑龙江八一农垦大学食品学院, 黑龙江 大庆 邮编:163319
摘要 为提升寒地贝达葡萄酒的品质,研究了不同酒精发酵菌种和温度以及降酸方法对小批量酿造的贝达葡萄新酒理化性质的影响。结果表明,Lalvin 71B型降酸酵母在较低温度下进行发酵,酒精度高而酸度低;化学降酸和生物降酸可在一定程度上降低酸度,且在酒精发酵前进行化学降酸可提高酒精度。说明降酸酵母和降酸处理能够改善寒地贝达葡萄酒的理化指标,进而提高品质,但是仍存在酸度偏高的问题,因此应以本实验的结果为基础,进一步研究混合降酸工艺对其品质的影响。
关键词 贝达; 葡萄酒; 酿造工艺; 理化指标
中图分类号: TS262.61;TS261.4 文献标识码: A 文章编号: 1001-9286(2016)04-0055-04

英文标题: Effects of Different Techniques on the Physiochemical Properties of Beta Wine in Cold Region

英文作者: ZHANG Yutong, ZHU Lei, CHI Yan, ZHANG Quanfeng, SUN Zekun and XIAO Ming

英文地址: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China

英文摘要 To improve the quality of Beta wine in cold regions, the effects of different techniques (the use of different fermenting strains, different fermenting temperature, and different acid-reducing methods) on the physiochemical properties of newly-produced Beta wine were investigated. The results showed that, the use of Lalvin 71B acid-reducing yeast for the fermentation resulted in high alcohol content and low acidity. Both chemical methods and biological methods could reduce the acidity and chemical methods before the fermentation could increase alcohol content. Both the use of acid-reducing yeast and chemical methods and biological methods could improve the physiochemical indexes of Beta wine and further improve wine quality. However, wine acidity was still higher than expectation. Accordingly, we should further investigate the use of combined acid-reducing techniques on the basis of this research.
英文关键词 Beta; wine; producing techniques; physiochemical indexes
      

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