摘要
微氧技术可实现葡萄酒酿造过程中各阶段氧的精确控制和释放,使葡萄酒中的单宁软化,口感圆润,颜色稳定,降低硫化物及酒体的还原味。在微氧技术的应用中,葡萄酒中的添氧量每月0.75～3mg/L;加氧时间可在酒精发酵中、酒精发酵后和MLF前;其工艺过程应控制溶解氧含量。(孙悟)
The application of the technique of micro-oxygenation had the following advantages:the oxygen content could be accurately controlled and released in different wine brewing phase;the melted tannin in wine would make the wine taste full and mellow and the wine color stable,besides,sulfide contents could be reduced and the restoration property of wine be effectively inhibited;wine prema-turity time would set ahead.For the application of the technique,the addition quantity of oxygen in wine was0.75～3mg /L each month and the adequate oxygen addition time was during or after alcohol fermentation and before MLF.It was worth to notice that the dissolved oxygen contents should be well controlled.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第5期54-55,共2页
Liquor-Making Science & Technology
