摘要
运用超声波处理刺梨干红酒,测定其酸和酯含量的变化,研究超声波对刺梨干红的催陈作用。结果表明,采用超声波频率50kHz,处理25 min的处理方案效果最好,催陈后,陈酿30d,可大大改善酒的苦涩味重的缺陷。
The aging effects of Rosa roxburghii tratt dry red wine by ultrasonic wave were investigated through measuring the change of acids content and esters content in wine.The results showed that 25 min ultrasonic wave treatment with the frequency at 50 kHz could achieve the best aging effects,and the bitterness of wine could be improved greatly after 30 d storage subsequent to wine aging treatment.
出处
《酿酒科技》
2011年第1期49-50,共2页
Liquor-Making Science & Technology
关键词
刺梨干红
超声波
催陈
Rosa roxburghii tratt dry red wine
ultrasonic wave
aging
