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| 二氧化碳浸渍对佳美葡萄酒品质的影响 | |
| 引用本文： | 董伟,王炳文,蔡永革,宋于洋,王宗玉.二氧化碳浸渍对佳美葡萄酒品质的影响[J].酿酒科技,2004(4):84-85. |
| 作者姓名： | 董伟 王炳文 蔡永革 宋于洋 王宗玉 |
| 作者单位： | 1. 石河子大学农学院实验场 2. 新疆天山西部林业局巩留林场 3. 石河子大学农学院 4. 新疆农垦科学院团结酒厂,新疆,石河子,832000 |
| 摘 要： | 选用佳美葡萄，采用二氧化碳浸渍法酿造桃红葡萄酒与采用传统工艺作比较，进行理化及感官指标测定、分析。结果表明，用二氧化碳浸渍法酿造出的桃红葡萄酒色泽鲜艳，香气更加浓郁，口味丰满柔和，爽口怡人，风格突出。传统工艺酿造的红葡萄酒为深红色，略带苦涩味。 |
| 关 键 词： | 葡萄酒 二氧化碳浸渍 桃红葡萄酒 影响 |
| 文章编号： | 1001-9286(2004)04-0084-02 |
| 修稿时间： | 2004年5月14日 |
Effects of CO2 Steeping Method on Jiamei Grape Wine Quality |
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| DONG Wei,WANG Bing-wen,CAI Yong-ge,SONG Yu-yang and WANG Zhong-yu.Effects of CO2 Steeping Method on Jiamei Grape Wine Quality[J].Liquor-making Science & Technology,2004(4):84-85. | |
| Authors: | DONG Wei WANG Bing-wen CAI Yong-ge SONG Yu-yang and WANG Zhong-yu |
| Affiliation: | DONG Wei1,WANG Bing-wen2,CAI Yong-ge3,SONG Yu-yang3 and WANG Zhong-yu4 |
| Abstract: | Jiamei grape was used to produce pink claret by CO2 steeping method. And the pink claret was compared with claret produced by traditional techniques in physiochemical indexes and sensory indexes. The contrast results indicated that claret by CO2 steeping method had fresh color, stronger aroma, soft and enjoyable taste, and typical wine style. However, claret by traditional techniques was crimson in color and had slight bitterness taste. (Tran. by YUE Yang) |
| Keywords: | wine CO2 steeping method pink claret effects |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |