摘要
以巨峰葡萄为原料,选用果胶酶对葡萄汁进行澄清处理。利用低温真空浓缩法研制适合酿造葡萄酒的浓缩葡萄汁,再添加酵母进行发酵。测定发酵后有机酸的变化,结果FFCC2185和FF-CC2186菌种进行葡萄酒发酵的酒石酸含量分别是1.28 g/L和1.38 g/L,苹果酸含量分别是7.21 g/L和7.23 g/L;乳酸,柠檬酸,琥珀酸含量都少于1 g/L。
The Kyoho grapes is selected as raw material for wine brewing, cleared by adding peetase. The grape juice is concentrated under low-temperature and vacuum-evaporating. Then fermented by yeast. The variations of organic acids for brewing by FFCC2185 and FFCC2186 are detected after fermentation as follows： the tartaric acid contents are 1.28 g/L and 1.38 g/L, respectively; the malie acid contents are 7.21 g/L and 7.23 g/L,respectively; the contents of lactic acid, citric acid and suecinic acid are all less than 1 g/L.
出处
《大连轻工业学院学报》
2006年第1期36-38,共3页
Journal of Dalian Institute of Light Industry
