摘要
在从葡萄汁到葡萄酒的发酵过程中，还原糖浓度的变化是指示发酵进程的一个重要指标。本文通过对葡萄酒，特别是红葡萄酒发酵后期还原糖的测定，表明色素的存在使还原糖的测定结果产生误差。
In the course of fermentation from grape juice to wine,the change of reducing sugar concentration is an important index of fermenting progress.This paper presented the experiment of determination of reducing sugar in the later stage of wine especially red wine fementation,and found that Wine pigment can make an errors in the determination of reducing sugar.
出处
《葡萄栽培与酿酒》
1998年第2期10-11,共2页
Sino-Overseas Grapevine & Wine
