柿子果酒稳定性研究

The persimmon fruit wine stability study

选取了主发酵结束、酒精含量11%的柿子果酒。研究了柿子果酒一些主要的非生物稳定性和微生物稳定性。研究结果表明游离SO2和酸的含量与柿子果酒的非生物稳定性密切相关;柿子果酒存在蛋白质破败病和色素不稳定的现象;因含酸量较低,柿子果酒需要采取措施遏止苹果酸-乳酸发酵。

Some primary abiotic and microbial stability of the persimmon was studied by the means of the persimmon wine that the main fermentation was end and alcohol content was eleven percent . The results showed that the relationship between free sulphur dioxide or acid and the persimmon wine abiotic stability is close . There was protein degeneration and pigment destabilization phenomenon in the persimmon wine. Because the acid content is low , the persimmon wine demends adopting measures to stop the malic acid - lactic acid fermentation .