摘要
以山葡萄种间杂交种“公酿二号”为原料,研究发酵助剂对山葡萄酒精发酵的影响。实验表明:发酵助剂可加快山葡萄的酒精发酵进程,并且发酵比较彻底,还可降低挥发酸的生成量;但总酸含量增加;发酵助剂的最佳添加量为1.0g/kg。
The effects of fermenting accessory ingredients on the alcohol fermentation of wild grape wine was studied with cross breed of'Gongniang Erhao'as raw materials.The experimental results indicated that fermenting accessory ingredients could accelerate alcohol fermentation of wild grape wine and reduce the generation of volatile acids,and alcohol fermentation could be finished thoroughly,how-ever,total acid content increased,and the optimal use level of fermenting accessory ingredients was1.0g /kg.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第5期96-97,共2页
Liquor-Making Science & Technology
关键词
发酵助荆
山葡萄酒
酒精发酵
fermenting accessory ingredients
wild grape wine
alcohol fermentation
