摘要
本试验对葡萄酒进行冷冻,生成冰晶,并将浓缩物从冰晶中分离。结果发现,酒精和还原糖比较适于利用冷冻法在液相中进行浓缩分离。通过对单独和连续冷冻两种分离法进行比较,结果表明,在同一冷冻温度下,两种方法分离所得液相部分的浓度和获得率均相同,即对同一种酒来说,液相部分的浓度和得率,与冷冻分离时的温度有关,而与冷冻方法无关。
Wine was treated by cooling, then separated the condensate from crystal. The results showed that sugar and alcohol were easies to be separated from the wine than other components. Treated wine by single-cooling method and continual-cooling method indicated that the concentration and recover rates of liquid-phase part of wine were equivalent at same temperature. This is to say that the concentration and recover rates of liquid-phase part in the same wine are related with cooling temperature, no relation with cooling method.
出处
《中外葡萄与葡萄酒》
2006年第6期4-7,共4页
Sino-Overseas Grapevine & Wine
基金
天津市自然科学基金资助项目(043611611)。
关键词
葡萄酒
冷冻
浓缩
wine
cooling
concentrating
