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韩树民 《中外葡萄与葡萄酒》2001,(1):10-11
总 则第一条 为了提高我国葡萄酒质量,规范葡萄酒生产,净化葡萄酒市场,促进葡萄酒工业健康发展,促进我国葡萄酒行业与国际接轨,特制订本管理办法。第二条 本办法规定了葡萄酒定义、酿酒原料、葡萄酒生产、葡萄酒标签标识、葡萄酒贮存运输、葡萄酒的管理等内容。第一章 葡萄酒定义第三条 葡萄酒是指用新鲜葡萄或葡萄汁为原料,经发酵、陈酿而成的饮料酒。质量标准应符合GB/T15037-94规定。使用或掺用其它水果发酵酿制的酒,以及使用果汁、香精等未经发酵兑制或加水的饮料酒不得称为葡萄酒。第四条 特种葡萄酒是指用鲜葡萄或葡萄汁在… 相似文献
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法国天然甜葡萄酒及葡萄产区 总被引:1,自引:0,他引:1
尹克林 《中外葡萄与葡萄酒》2001,(5):62-63
一谈到葡萄酒,许多消费者只知道干红、干白葡萄酒,其实,以葡萄酿造的葡萄酒还包括蒸馏葡萄酒——白兰地(干邑Cognac),起泡葡萄酒——香槟酒(Champagne),掺合葡萄汁酒——蜜甜尔酒(Mistelle)、天然甜葡萄酒——玫瑰香酒(Muscat)等。根据我在法国多年的生活经验,觉得玫瑰香酒是中国人容易接受的酒种。玫瑰香酒又名天然甜葡萄酒,它是通过采收含糖量很高的特殊品种的葡萄,经自然发酵获得的具有特殊风味的甜葡萄酒。酒液一般为透明金黄色,酒精度不低于14°~15°,残余糖度超过30~40g/l,口感醇厚、浓烈香甜,被西方人用作餐… 相似文献
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葡萄酒生产与市场变化的滞后现象及其对葡萄酒产业发展的作用 总被引:1,自引:0,他引:1
李华 《中外葡萄与葡萄酒》1998,(2):39-40
葡萄酒生产与市场变化的滞后现象及其对葡萄酒产业发展的作用李华(西北农业大学葡萄酒学院·陕西杨陵·712100)根据国际葡萄酒组织(OIV)的标准,葡萄酒只能是以新鲜葡萄浆果或葡萄汁为原料,经过完全或部分酒精发酵后获得的产品。而且,我们多年对葡萄学,葡... 相似文献
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《中外葡萄与葡萄酒》2016,(2)
本文介绍了美国葡萄与葡萄酒的产业概况和特点,简述了近几年美国葡萄生产情况及六大产区的生产规模、葡萄产量、主栽品种和加工特点。六大产区中,加州是美国葡萄产业名副其实的领头羊,无论是生产规模、产品种类还是知名度都足以代表美国的整个产业。就产量而言,加州除葡萄汁产品外,葡萄酒产量占美国总产量的90%左右,鲜食葡萄和葡萄干产量占美国总产量的95%以上;第二位的华盛顿州,葡萄产业规模占美国总产量的5%左右,其中葡萄汁产量稍高于葡萄酒产量;纽约州、宾夕法尼亚州和密西根州的葡萄主要用于加工葡萄汁,葡萄酒仅在一些特定产区生产,也有少量鲜食葡萄生产;俄勒冈州的葡萄主要用于加工葡萄酒,且近几年发展速度和质量提升越来越引人注目。同时,本文还对美国葡萄育种方向及葡萄酒旅游、销售方面的发展动态进行了简述。 相似文献
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葡萄中单宁对生产葡萄酒的影响 总被引:3,自引:0,他引:3
一、葡萄酒中的单宁1葡萄酒中单宁的来源由葡萄不同部位成分表1中我们知道,葡萄单宁主要来源于葡萄皮、葡萄梗及葡萄籽。其中以葡萄仔中含量最高。在红葡萄酒发酵过程中,因为要提取葡萄皮中色素,所以葡萄皮,梗及籽要与葡萄汁一起发酵,其所含单宁也会进入发酵醪中... 相似文献
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关于“天然纯汁葡萄酒”的研制和评议彭德华,彭学锋酿酒,1995(2):36~38“天然葡萄纯汁葡萄酒”采用葡萄本身有多少糖,产多少酒精,发酵中不加蔗糖提高产酒酒度和添加鲜葡萄汁提高质量的工艺。①制定产品的理化指标为原酒80%,添加新鲜葡萄汁20%,酒... 相似文献
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Applications of Wine Pomace in the Food Industry: Approaches and Functions 总被引:1,自引:0,他引:1 下载免费PDF全文
Javier García‐Lomillo María Luisa González‐SanJosé 《Comprehensive Reviews in Food Science and Food Safety》2017,16(1):3-22
Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value‐added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products. 相似文献
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Laura Rustioni Danny R. Bedgood Jr. Osvaldo Failla Paul D. Prenzler Kevin Robards 《Food chemistry》2012
Copigmentation is a very important contributor to colour in young red wines. Further understanding of the copigmentation effect has been elucidated by investigating the contribution of various fractions of grapes – skin, pulp, and seed – in varieties Shiraz, Sangiovese and Pinot Noir. A series of spectrophotometric and HPLC experiments elucidated the effect of this interaction in grape extracts simulating wine conditions. A post-column reaction method was developed to permit the evaluation of the reactivity of each grape anthocyanin with different reagents: pure compounds (quercetin and caffeic acid) and extracts of grape sections (seed, Semillon skin, Semillon pulp). Certain extracts produced a decrease in colour, suggesting that competing equilibria are important in the copigmentation effect and that an “anti-copigmentation” effect is possible. Flavonols appear to be the best copigmentation cofactors, and the concentration of quercetin 3-O-glucoside was found to correlate with the strength of copigmentation. Flavonols appear capable of displacing cofactors derived from seed extracts. 相似文献
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以葡萄籽为原料生产的普通食品、保健食品和化妆品种类、剂型及其产品功能现状进行综述。普通食品有国标葡萄籽油、国标葡萄籽提取物食品添加剂以及葡萄籽粉、压片糖果等。保健食品有370多个,主要利用葡萄籽油、葡萄籽提取物等有效部位;主要剂型为胶囊剂、片剂以及口服液和粉剂;主要功能为抗氧化、祛黄褐斑、增强免疫力、辅助降三高等。葡萄籽粉、葡萄籽提取物、葡萄籽油均为准予备案的化妆品原料,已备案非特化妆品4900多个,几乎囊括所有化妆品类别。已有相关药品研究,但尚无相关药品批文。线上葡萄籽和葡萄籽粉售价与大米和面粉相当、油为其原料的5~10倍、提取物则为其原料的30多倍,相关的胶囊和片剂价格又进一步成倍增加,且销量远高于未装胶囊或压片的产品。显然,葡萄籽深加工产品有较大的开拓空间、利润空间和广阔的市场前景。 相似文献
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探讨了以葡萄皮为原料生产天然保健饮料的最适配比和工艺流程。结果表明 ,该饮料不仅具有良好的风味 ,还具有一定的营养价值和保健功能。 相似文献
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Elías Obreque-Slier Álvaro Peña-Neira Remigio López-Solís 《European Food Research and Technology》2011,232(1):113-121
Low molecular weight phenolic compounds (LMWP) contribute to astringency and bitterness, two important sensory attributes.
This work aimed to study the interactions between human saliva and a group of LMWP from a grape seed extract, namely, monomers,
dimers and trimers of flavan-3-ol plus gallic acid. LMWP in the sediment that was produced by mixing whole saliva with the
grape seed extract were identified by high-performance liquid chromatography analysis (HPLC–DAD). Two assays to produce LMWP-salivary
protein sediments were carried out. An indirect assay consisted of in vitro mixing aliquots of saliva with a constant volume
of the grape seed extract followed by centrifugation and sediment analysis. In a direct assay, aliquots of the grape seed
extract were mixed in-mouth with saliva, returned to a vessel and centrifuged. In each assay, polyphenol composition of the sediments varied according
to the tannin/saliva vol/vol ratio although in both cases monomeric LMWP were the most abundant polyphenol components of the
sediments. The study also suggested the need for a strict control of the in vitro experimental conditions used to mimic the
in vivo conditions in which tannin–protein interactions do occur and produce astringency perception. 相似文献