摘要
针对CO2不同浸渍时间对葡萄酒质量的影响进行了研究。结果表明:不同CO2浸渍时间对葡萄酒理化指标与感官质量都有明显影响;随着浸渍时间延长,酒的色度、香气浓郁度、pH值及挥发酸都明显增加,而总酸降低;室温条件下,浸渍240h的综合效果最好。
Effects of different durations of carbonic maceration on wine quality were studied. The results showed that different durations of carbonic maceration had significant effect on wine quality. The color, aroma, volatile acid, and pH in the wine increased, and the total acid content decreased gradually with the longer macertaion duration. The optimal maceration duration was 240h at room temperature.
出处
《中外葡萄与葡萄酒》
2007年第4期21-23,共3页
Sino-Overseas Grapevine & Wine
关键词
CO2浸渍
浸渍时间
葡萄酒质量
carbonic maceration
duration of maceration
wine quality
