总酸、pH值与红葡萄酒稳定性的关系

Relationship between total acid, pH and the stability of red wine

按照红葡萄酒的生产工艺调酸→冷冻过滤→冷稳定检测,选择赤霞珠品种红葡萄酒,在每个工艺环节的前后测定pH、总酸和电导率差,找出其变化规律并分析。发现:pH值、总酸经过下胶澄清后都降低,说明pH值与总酸并不是正相关的关系;调酸量大的红葡萄酒冷稳定性差。

In order to find the relationship between total acid, pH and stability of red wine, the total acid, pH and conductivity difference were determined before and after every process of Cabernet Sauvignon which were selected as the sample. The results showed that pH and total acid were all decreased after fining. There was no positive correlation between pH and total acid. The more acid added to the red wine, the poorer the cold stability of red wine was.