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红葡萄酒苹果酸-乳酸发酵及陈酿后肽的变化 被引量:1

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摘要 用Sephdex LH-20分离肽组分,浓盐酸真空降解后用氨基酸分析仪分析氨基酸分布情况,以研究在不锈钢发酵罐和橡木桶中进行苹果酸-乳酸发酵,在橡木桶中带酒泥和不带酒泥陈酿12个月后肽的变化。结果发现,在苹果酸-乳酸发酵和陈酿后肽的分布有了明显的变化,葡萄酒中的肽类可能来自葡萄浆果和酵母自溶。
出处 《中外葡萄与葡萄酒》 2010年第2期55-57,共3页 Sino-Overseas Grapevine & Wine
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