| 平静葡萄酒泡沫研究 |
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| 引用本文： | 李国基,绍旭.平静葡萄酒泡沫研究[J].食品科学,1998,19(10):23-26. |
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| 作者姓名： | 李国基 绍旭 |
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| 作者单位： | 华南理工大学食品与生物工程学院!广州，510641(李国基，曾新安，高大维)，深圳康醇葡萄酒有限公司(绍旭，宋先华) |
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| 摘 要： | 以平静红葡萄酒为研究对象，采用气相色谱等分析方法研究了该酒的泡沫成分，研究结果表明：某泡沫挂杯严重的原装葡萄酒顶空气样中ＣＯ２含量占５７％，其它成分主要为Ｎ２，说明平静葡萄酒泡沫的主要成分为ＣＯ２。本文对泡沫产生的原因和去除方法进行了探讨。
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| 关 键 词： | 葡萄酒 平静红葡萄洒 泡沫 二氧化碳 |
Study on the foam of steady wine |
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| Li Guoji et al.Study on the foam of steady wine[J].Food Science,1998,19(10):23-26. |
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| Authors: | Li Guoji |
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| Affiliation: | Li Guoji et al |
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| Abstract: | This pspor studied on the steady wine. GC and some cbemical analysis were used to study the component of the wine foam. Results show that: to more foam sample, the content of Co2 in the headspace of the capped bottle is 57%, and that content in the wine is 1.2-1.9g/L. Total nitrogen, SO2 and tannin were also analysed. The reason of the foam froming the way of controling and defoaming were studied. |
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| Keywords: | wine foam CO2 SO2 |
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