摘要
本试验在大生产条件下对4种酵母的使用效果进行了研究。结果表明:在烟台地区,D254酵母发酵的酒样单宁、总酚含量较高,酒的香气、口感、典型性较佳,比较适合于蛇龙珠干红的发酵。旋转发酵罐发酵的葡萄酒中单宁、总酚含量远高于立式罐发酵的葡萄酒,适合于陈酿型葡萄酒的酿造。
The effects of four kinds of yeasts and two kinds of fermenters on the quality of Cabernet Gernischt dry red wines under general production were studied. The results showed that wine sample treated with yeast D254 had higher contents of tannins and total phenols, and presented better aroma, mouthfeel, and typicalness. Yeast D254 could be thought as a better one used to ferment Cabernet Gernischt in Yantai. The contents of tannin and total phenols of the wine fermented in rotary fermenters were much higher than those fermented in vertical ones, which showed that the former fermenters were .more suitable for aging-wine production.
出处
《中外葡萄与葡萄酒》
2009年第6期30-32,共3页
Sino-Overseas Grapevine & Wine
关键词
酵母
蛇龙珠
葡萄酒酿造
yeast
Cabernet Gernischt
wine-making
