摘要
冰酒发酵会比普通葡萄酒面临更多发酵迟缓或发酵停滞的危险,进而影响冰酒发酵的正常进行和冰酒质量。文章综述了冰酒发酵迟滞的原因和引起冰酒主要成分变化的因素,指出冰葡萄汁成分和发酵工艺不当是造成冰酒发酵迟滞的主要原因,并提出了相应的解决对策。
Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.
作者
马欣娟
孙玉梅
谢诗怡
MA Xin-juan;SUN Yu-mei;XIE Shi-yi(School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China)
出处
《食品与机械》
北大核心
2019年第7期215-219,共5页
Food and Machinery
基金
国家自然科学基金(编号:31771907)
关键词
冰酒
发酵迟缓
发酵停滞
icewine
slow fermentation
stuck fermentation