| 不同酵母及果胶酶对红葡萄酒综合理化指标的影响 |
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| 引用本文： | 王志东,张军翔,王琨,李梅.不同酵母及果胶酶对红葡萄酒综合理化指标的影响[J].中外葡萄与葡萄酒,2007(2):18-20. |
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| 作者姓名： | 王志东 张军翔 王琨 李梅 |
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| 作者单位： | 宁夏大学农学院，宁夏大学农学院，广夏(银川)葡萄酿酒有限公司，宁夏大学农学院 银川750021，银川750021 广夏(银川)葡萄酿酒有限公司 银川750002，银川750002，银川750021 |
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| 摘 要： | 通过酵母和果胶酶对红葡萄酒综合理化指标影响的研究,筛选出适合宁夏贺兰山东麓产区酒精发酵的酵母和果胶酶种类。结果表明:在试的BM45、L2323和RC212三种酵母中,RC212表现了更好的发酵能力和稳定的发酵特性,并增强了葡萄酒颜色稳定性和酚类物质的浸提,是适合本产区葡萄酒发酵的菌种之一;在试的天津利华PP-1、维诺红G、超力酶三种果胶酶中,超力酶提高了葡萄酒的酒精度、聚合色素、总酚含量,降低了挥发酸,一定程度上提高了葡萄酒品质,是本产区较适合葡萄酒发酵的果胶酶之一。
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| 关 键 词： | 酵母 果胶酶 红葡萄酒 理化指标 |
| 收稿时间： | 2006-12-06 |
| 修稿时间： | 2006-12-06 |
Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine |
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| Wang Zhidong,Zhang Junxiang,Wang Kun,Li Mei.Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine[J].Sino-Overseas Grapevine & Wine,2007(2):18-20. |
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| Authors: | Wang Zhidong Zhang Junxiang Wang Kun Li Mei |
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| Affiliation: | 1. Agricultural College, Ningxia University,Yinchuan 750021; 2. Guangxia (YinChuan |
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| Abstract: | The effects of different yeasts and pectic enzymes on the physical and chemical parameters of red wine were studied, and suitable yeasts and pectic enzymes were screened out for alcoholic fermentation at eastern foot of Helan mountain in Ningxia. Three sorts of yeasts (BM45, L2323 and RC212) and three sorts of pectic enzymes (Tianjin LihuaPP-1, Weinuo red G and Chaoli enzyme) were used in the experiment. The results indicated that RC212 was one of the suitable yeasts for fermentation in this area. It had the better fermenting power and steady fermenting characteristic, and could improve the stability of pigment and extraction of phenols. Chaoli enzyme could increase alcoholicity, polymeric pigment and total phenol content, and decrease volatile acidity, suitable for fermentation in this area. |
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| Keywords: | yeast pectic enzyme red wine physical and chemical parameters |
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