摘要
通过不同蛋白质含量对起泡葡萄酒的稳定性、浊度、过滤效果、气泡质量、感官质量等方面的对比研究,结果表明,起泡葡萄酒中蛋白质成分的保留量以高于静止葡萄酒100~150 mg/L为宜,此时既能保证热稳定性合格,又能提升气泡质量。
Through comparative study of the influence of different protein content on the quality of sparkling wine （stability, turbidity, filtration effects, bubble quality, sensory quality, etc.）, it was suggested that the optimum protein content in sparkling wine was 100- 150mg/L higher than that in still wine. Under such conditions, the heat stability of sparkling wine was good and bubble quality got improved.
出处
《酿酒科技》
2017年第5期61-64,共4页
Liquor-Making Science & Technology
关键词
起泡葡萄酒
蛋白质
热稳定
质量
sparkling wine
protein
thermal stability
quality
