摘要
将经过一系列筛选得到的S1、S2、S3三株酿酒酵母以EC1118为对照进行起泡葡萄酒酿造试验,用自制装置对起泡葡萄酒瓶内发酵压力变化进行监控,并对起泡葡萄酒的理化指标、品评结果进行分析。结果表明,在相同加糖量情况下,不同酿酒酵母将糖转化为瓶内气体的效率不同;发酵生成的起泡葡萄酒与基酒相比,其挥发酸、酒精度均有所增加;还原糖、总酸在不同菌株间差异不明显;起泡酒外观、香气、口感的品评结果,依菌株不同存在差异。
The sparkling wines were fermented by S1、 S2、S3 Saccharomyces cerevisiae strains that were screened from natural fermentation with the control of EC1118. Pressure was real-time monitored with the equipment made by myself. The wines were analyzed and sense were evaluated. Different efficiency of different strains translating the same amount of sugar to gas in bottle was observed. Compared with base wine, volatile acid and alcohol concentration of sparkling wines were all increased, but not up to significant difference. Reducing sugar, total acid of sparkling wines fermented by different strains were not obvious, also the same result of visual, olfactory and taste were observed.
出处
《中外葡萄与葡萄酒》
2009年第1期22-25,共4页
Sino-Overseas Grapevine & Wine
关键词
起泡葡萄酒
酿酒酵母
葡萄酒品质
sparkling wine
Saccharomyces cerevisiae
wine quality
