| 低醇半干白葡萄酒的酵母菌耐受性研究 |
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| 引用本文： | 李进,李泽福,都振江,刘玉超,栾红蕾. 低醇半干白葡萄酒的酵母菌耐受性研究[J]. 中国酿造, 2011, 0(10) |
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| 作者姓名： | 李进 李泽福 都振江 刘玉超 栾红蕾 |
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| 作者单位： | 中粮长城葡萄酒(烟台)有限公司,山东蓬莱,265608 |
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| 摘 要： | 为了考察低醇半干白葡萄酒的酵母菌稳定性,进行山梨酸钾和游离二氧化硫不同浓度的梯度实验,以确定该产品酵母菌的安全耐受浓度.实验结果表明低醇半干白葡萄酒的山梨酸钾的适宜添加浓度为150mg/L,游离二氧化硫浓度为30mg/L～35mg/L,在此基础上酵母菌的安全耐受浓度为酵母菌数＜50个/100mL酒样.
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| 关 键 词： | 半干白 酵母菌耐受浓度 山梨酸钾 游离二氧化硫 |
The yeast tolerance of low alcohol semi-dry white wine |
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| LI Jin,LI Zefu,DU Zhenjiang,LIU Yuchao,LUAN Honglei. The yeast tolerance of low alcohol semi-dry white wine[J]. China Brewing, 2011, 0(10) |
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| Authors: | LI Jin LI Zefu DU Zhenjiang LIU Yuchao LUAN Honglei |
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| Affiliation: | LI Jin,LI Zefu,DU Zhenjiang,LIU Yuchao,LUAN Honglei(COFCO Greatwall Winery(Yantai) Co.,Ltd.,Penglai 265608,China) |
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| Abstract: | In order to investigate the stability of yeast used in low alcohol semi-dry white wine,the gradient experiments of potassium sorbate and free sulfur dioxide concentration were conducted for determination the safe dose.The results shown that in the low alcohol semi-dry white wine,the suitable additive amount(SAA) of potassium sorbate was 150mg/L and the SAA of free sulfur dioxide was 30mg/L~35mg/L.The safe dose of yeast was below 50cfu/100mL under these conditions. |
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| Keywords: | semi-dry white wine tolerance dose of yeast potassium sorbate free sulfur dioxide |
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