摘要
试验选用普通皂土、钠-钙复合皂土、起泡葡萄酒专用下胶剂三种不同的下胶剂,比较其对起泡葡萄酒的热稳定性及质量的影响。结果发现,普通皂土、钠-钙复合皂土、起泡葡萄酒专用下胶剂三种下胶剂的合适浓度范围分别为:0.8~1.0 g/L、0.6~0.8 g/L、02~0.4 g/L;起泡葡萄酒专用下胶剂的澄清效果最好,对气泡质量的提升效果最大,对酒体感官质量的损害最少,是起泡葡萄酒下胶的首选材料。
General bentonite, Na-Ca compound bentonite and ？ning material of speci？ed sparkling wine were used as clarifying substances and to study their effects on heat stability and quality of sparkling wine. The results suggested that three kinds of the appropriate concentration were 0.8～1.0 g/L, 0.6～0.8 g/L, 0.2～0.4 g/L, respectively; Among them, the fining material of specified sparkling wine was the best material, its clarification effect and sparking quality were the best. In addition, the wine stability performance of sparkling wine, and minimized loss for wine sensory quality by using this ？ning material, so it was the ？rst selection for the ？ning material of sparking wine.
出处
《中外葡萄与葡萄酒》
2017年第2期13-16,共4页
Sino-Overseas Grapevine & Wine
关键词
起泡葡萄酒
下胶
热稳定
感官质量
sparkling wine
fining
heat stability
sensory quality
