| 葡萄汁过量氧化研究进展 |
| |
| 引用本文： | 康文怀,李华,严升杰,杨雪峰.葡萄汁过量氧化研究进展[J].酿酒科技,2005(7):71-75. |
| |
| 作者姓名： | 康文怀 李华 严升杰 杨雪峰 |
| |
| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100
2. 华夏酿酒有限公司,河北,昌黎,066600 |
| |
| 摘 要： | 葡萄汁过量氧化是白葡萄酒酿造中的一项新技术，并逐渐引起了酿酒师的广泛重视。探讨了葡萄酒中类黄酮及其褐变机理；论述了过量氧化在实际应用中所涉及的工艺措施，如氧气供给数量、供给方式、分析控制以及SO2的添加等；讨论了过量氧化对葡萄酒微生物及其品质，如风味、色度及其香气等方面的影响；同时阐述了过量氧化存在的一些问题及其应用前景。
|
| 关 键 词： | 葡萄汁 白葡萄酒 过量氧化 |
| 文章编号： | 1001-9286(2005)07-0071-05 |
| 修稿时间： | 2005年1月14日 |
Study Progresses in Excessive Oxidation of Grape Juice |
| |
| KANG Wen-huai,LI Hua,YAN Sheng-jie,YANG Xue-feng.Study Progresses in Excessive Oxidation of Grape Juice[J].Liquor-making Science & Technology,2005(7):71-75. |
| |
| Authors: | KANG Wen-huai LI Hua YAN Sheng-jie YANG Xue-feng |
| |
| Affiliation: | KANG Wen-huai1,LI Hua1,YAN Sheng-jie2 and YANG Xue-feng2 |
| |
| Abstract: | Excessive oxidation of grape juice, a new technique in the production of white grape wine, was gradually valued by wine-making technicians. In this paper, the browning mechanism of flavonoid in grape wine was discussed, the technical operations involved in excessive oxidation such as supply quantity of oxygen, oxygen delivery patterns, analytic control of oxygen and addition of SO2 etc. were illustrated, and the effects of excessive oxidation on microbes in wine and the quality of grape wine such as wine taste, wine colority and wine aroma etc. were introduced. Besides, the existed problems in excessive oxidation and its application foreground were also described. |
| |
| Keywords: | grape juice white grape wine excessive oxidation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
