摘要
p H值是反映葡萄酒中酸化学及生物学效应的准确指标,也是决定酸度对葡萄酒质量影响的参数。基于新疆产区的葡萄酒p H值相对较高,本文通过酒石酸和STAB-p H测试仪两种方式对新疆产干白、干红葡萄酒进行p H调整。结果表明,两种方式调整p H值后与原酒质主体香气成分对比分析,没有明显差异,但对感官品质均有一定的提升作用。
pH is an accuracy index which reflects chemical and biological effects of acid in wine, which also is the parameters of acidity effects on wine quality. Based on wine pH in Xinjiang region is relative higher, pH of dry white and dry red wine from Xinjiang region were adjusted by two ways of adding tartaric acid and STAB-pH.The results showed that wine aroma components had no significance difference, compared to the untreated wine samples by two ways, but the sensory quality of wine could been improved.
出处
《中外葡萄与葡萄酒》
2015年第2期39-42,共4页
Sino-Overseas Grapevine & Wine
关键词
葡萄酒
酒石酸
香气成分
pH
wine
tartaric acid
pH
aroma components
