摘要
以玫瑰香葡萄为材料,分别加入10%、15%和20%的冰糖酿造红葡萄酒初探不同糖度对简易红葡萄酒酿造品质的影响。陈酿2个月后检测葡萄酒品质,结果显示随着含糖量的增加酒精度和甲醇呈逐渐升高现象,可溶性固形物、黄酮、单宁等变化差异显著,色度色调随着时间延伸变化不大,蛋白质含量呈现降低趋势。简易葡萄酒酿造过程中适度加糖量有助于提高酒的品质,本试验中15%的糖量有利于提高简易酿造红葡萄酒的品质。
In order to research the effect of sugar concentration on the quality of red wine,in this experiment,red wine brewed by different sugar concentration（10 %,15 % and 20 %）. Detection of wine quality aging after 2 months,the results showed that alcohol and methanol was gradually increased with the increase of sugar content;the difference was significant of soluble solids,flavonoids,tannin,etc;chroma and tone wasn＇t changed much;protein contents showed a decreasing trend. Moderate amount of sugar was good at improving the quality of the wine. The comprehensive results showed that 15 % sugar was suitable for simple brewing red wine.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期62-67,共6页
Food Research and Development
基金
星火计划项目(黔科合农g字[2013]4002号
白科合字[2013]01号)
贵州省农业攻关项目(黔科合NY字[2012]3083号)
贵州省教改项目(黔财教[2012]229号)
关键词
葡萄酒
糖度
酒精度
甲醇
red wine
sugar content
alcoholic strength
methyl alcohol
