摘要
对不同行间生草处理酿造的赤霞珠干红葡萄酒进行苹果酸-乳酸发酵,结果表明:MLF后生草处理的葡萄酒平均每降1g酸pH值升高的幅度显著高于清耕(对照);总酸降低幅度以多年生黑麦草最高,紫花苜蓿最低;生草处理的葡萄酒挥发酸升高幅度均低于清耕;多年生黑麦草和白三叶草处理使MLF持续时间较清耕缩短,紫花苜蓿持续时间最长。
The effects of inter-row green covering in vineyard with white clover （Trifolium repens）,perennial ryegrass （Lolium perenne） and alfalfa （Medicago sativa） on malolactic fermentation （MLF） of Cabemet Sauvignon claret were studied. The variation of total acid content and volatile acid content in claret was determined during MLF, and claret components were determined and compared with claret by clean tillage after MLF. The results showed that inter-row green covering treatment increased pH value remarkably. The drop range of total acid content was the highest in claret by Perennial Ryegrass treatment and the lowest by Alfalfa treatment. The rise range of volatile acid content in claret by inter-row green covering treatment was lower than that by clean tillage. The MLF duration by Perennial Ryegrass or by White Clover treatment was shorter than that by clean tillage. Besides, MLF duration by Alfalfa treatment was the longest.
出处
《酿酒科技》
北大核心
2005年第12期63-65,共3页
Liquor-Making Science & Technology
基金
西北农林科技大学青年科研专项资助
关键词
行间生草
苹果酸-乳酸发酵
赤霞珠干红葡萄酒
清耕
inter-row green covering
malolactic fermentation
cabemet sauvignon claret
clean tillage
