| 发酵助剂对山葡萄酒精发酵的影响 |
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| 引用本文： | 屈慧鸽,郭永亮,葛安山,缪静,张立.发酵助剂对山葡萄酒精发酵的影响[J].酿酒科技,2004(5):96-97. |
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| 作者姓名： | 屈慧鸽 郭永亮 葛安山 缪静 张立 |
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| 作者单位： | 1. 烟台师范学院生命科学院,山东,烟台,264025
2. 上海杰兔工贸有限公司,上海,浦东,200120 |
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| 摘 要： | 以山葡萄种间杂交种“公酿二号”为原料,研究发酵助荆对山葡萄酒精发酵的影响。实验表明：发酵助荆可加快山葡萄的酒精发酵进程,并且发酵比较彻底,还可降低挥发酸的生成量;但总酸含量增加;发酵助剂的最佳添加量为1．0g／kg。
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| 关 键 词： | 发酵助荆 山葡萄酒 酒精发酵 |
| 文章编号： | 1001-9286(2004)05-0096-02 |
| 修稿时间： | 2004年2月23日 |
Effects of Fermenting Accessory Ingredients on the Alcohol Fermentation of Wild Grape Wine |
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| QU Hui-ge ,GUO Yong-liang and GE An-shan et al.Effects of Fermenting Accessory Ingredients on the Alcohol Fermentation of Wild Grape Wine[J].Liquor-making Science & Technology,2004(5):96-97. |
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| Authors: | QU Hui-ge GUO Yong-liang and GE An-shan |
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| Affiliation: | QU Hui-ge 1,GUO Yong-liang 2 and GE An-shan 1 et al |
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| Abstract: | The effects of fermenting accessory ingredients on the alcohol fermentation of wild grape wine was studied with cross breed of"Gongniang Erhao"as raw materials.The experimental results indicated that fermenting accessory ingredients could accelerate alcohol fermentation of wild grape wine and reduce the generation of volatile acids,and alcohol fermentation could be finished thoroughly,how-ever,total acid content increased,and the optimal use level of fermenting accessory ingredients was1.0g /kg.(Tran.by YUE Yang) |
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| Keywords: | fermenting accessory ingredients wild grape wine alcohol fermentation |
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