摘要
结合葡萄酒实际生产,分别从二氧化硫的使用、溶解氧的管理、微生物控制、氧化褐变抑制、储藏条件等方面进行了论述,为货架期内稳定葡萄酒的感官品质提供了一定的理论依据和参考。
Based on the practical production of grape wine, the factors influencing the sensory quality stability of grape wine during shelf period such as the use of sulphur dioxide, the management of dissolved oxygen, microbial control, the inhibition of oxidation and browning, and storage conditions etc. were studied, which could provide theoretical evidences and useful reference for maintaining the sensory quality of grape wine during shelf period.
出处
《酿酒科技》
北大核心
2014年第7期75-77,共3页
Liquor-Making Science & Technology
关键词
葡萄酒
货架期
感官品质
稳定性
grape wine
shelf period
sensory quality
stability
