摘要
为研究CO2浸渍法对两性花毛葡萄NW196葡萄酒品质的影响,试验采用高效液相色谱等方法测定了传统工艺和CO2浸渍工艺酿造的NW196葡萄酒中化学成分的含量。结果表明,和传统工艺相比,CO2浸渍工艺酿造的NW196葡萄酒中总酸、单宁、花色素苷和主要单体酚等成分的含量较低,这为改善该葡萄酒品质提供了新的思路。
In order to study the effects of carbonic maceration on the quality of hermaphrodite Vitis NW196 wine, the chemical compositions of NW196 wines brewed by traditional and carbonic maceration technologies were determined by HPLC and other methods. The results showed that contents of total acids, tannins, anthocyanins and main monophenols in carbonic maceration wine were lower than those in traditional wine. This study represented a new way to improve the quality of NWl96 wine.
出处
《中国酿造》
CAS
北大核心
2011年第9期19-21,共3页
China Brewing
基金
国家"948"项目(2009-4-09)
