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| 不同冷冻方式对冰葡萄原料及冰酒质量的影响 | |
| 引用本文： | 裴广仁,李记明,王磊,梁冬梅,张卫强. 不同冷冻方式对冰葡萄原料及冰酒质量的影响[J]. 酿酒科技, 2010, 0(4): 48-51 |
| 作者姓名： | 裴广仁 李记明 王磊 梁冬梅 张卫强 |
| 作者单位： | 1. 烟台大学食品科学与工程研究所,山东,烟台,264005 2. 烟台大学食品科学与工程研究所,山东,烟台,264005;张裕集团公司技术中心,山东,烟台,264001 3. 张裕集团公司技术中心,山东,烟台,264001 4. 辽宁张裕冰酒酒庄,辽宁,桓仁,117205 |
| 摘 要： | 对经3种冷冻方式处理的冰葡萄原料及其发酵的(类)冰酒的理化指标和感官质量比较发现:葡萄果实在树体上自然冷冻(简称连体冷冻)和离体自然冷冻(简称离体冷冻)的冰葡萄汁质量没有差异,二者所酿冰酒理化指标差异也较小,感官质量略有差异。用连体冷冻葡萄生产的冰酒具有突出的果香,而离体冷冻葡萄生产的冰酒则具典型的蜜香。与上述两种冷冻方式相比,人工冷冻冰葡萄压榨汁及其发酵的类冰酒含糖量低、总酚和单宁含量高,感官上表现为颜色发褐,香气淡,口味欠协调,典型性不强。 |
| 关 键 词： | 冰葡萄 冷冻方式 冰酒 类冰酒 质量比较 |
Effects of Different Freezing Method on the Quality of Icewine Grape and Icewine |
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| PEI Guang-ren,LI Ji-ming,WANG Lei,LIANG Dong-mei,ZHANG Wei-qiang. Effects of Different Freezing Method on the Quality of Icewine Grape and Icewine[J]. Liquor-making Science & Technology, 2010, 0(4): 48-51 | |
| Authors: | PEI Guang-ren LI Ji-ming WANG Lei LIANG Dong-mei ZHANG Wei-qiang |
| Affiliation: | 1.Institute of Food Science & Engineering/a>;Yantai University/a>;Yantai/a>;Shandong/a>;264005/a>;2.Technical Center of Changyu Group./a>;Shandong 264001/a>;3.Changyu Icewine Chateau/a>;Huanren/a>;Liaoning 117205/a>;China |
| Abstract: | The physiochemical index and sensory quality of icewine grape treated by three different freezing method and icewine or icewine type(fermented by the treated icewine grape) were compared.It was found that there was no difference in icegrape juice quality between the grape freezing on the vine and the grape by vitro freezing in natural environment,and there was little difference in physiochemical index and sensory quality for the icewine fermented by the two grape juice.The icewine produced by grape(freezing... |
| Keywords: | icewine grape freezing methods icewine icewine type quality comparison |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |