摘要
以霞多丽和玫瑰香为原料,通过优化和添加两种皂土处理方式,研究皂土对酒精发酵和葡萄酒质量的影响。结果表明:添加处理可增加葡萄汁中不溶性固形物含量,对最大发酵速率和总发酵时间及葡萄酒组分无明显影响;优化处理可提高葡萄汁的澄清度,降低发酵速率,延长总发酵时间,使葡萄酒的残糖含量较高。无论是添加处理还是优化处理均对葡萄汁的氨基氮含量无明显影响,因此在优化葡萄汁中添加氮素营养不能扭转发酵缓慢现象。
Effect of bentonite on fermentation and wine quality were evaluated in two varieties such as chardoney and muscat by simple bentonite addition and bentonite fining pre-inoculation. The results showed： Simple bentonite addition can incTease the insoluble solid content of must, but it had no effect on the maximum fermentation rate and the overall fermentation time. Bentonite fining clarified the juice, but inhibited yeast fermentation and prolong the overall fermentation time, increased the remnant sugar of the wine. Ether simple bentonite addition or bentonite fining had no effect on the assimilative nitrogen content of must, so nitrogen nutrient supplementation did not restore fermentation rate to the untreated control.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期129-132,共4页
Food Science
关键词
皂土
添加
优化
酒精发酵
bentonite
simple bentonite addition
bentonite fining
yeast fermentation
