期刊论文

Factors influencing main fermentation rate of dry red wine and pilot study

中文

武汉轻工大学学报

2095-7386

2018

37

6

92-95+114

10.3969/j.issn.2095-7386.2018.06.015

本校为第一机构

干红葡萄酒生产中常因各种条件控制不当导致主发酵过程发酵缓慢或发酵不完全。本试验研究了不同来源酵母菌种、氮源添加、搅拌通气、发酵温度及pH等因素对干红葡萄酒主发酵速率的影响并进行了中间试验。结果表明:不同来源的葡萄酒酵母以活性干酵母发酵速率较高,且发酵较为完全;主发酵合适温度为20℃;主发酵合适pH值为3.3;主发酵过程添加DAP有利于提高发酵速率;适当的搅拌通气可以提高发酵速度;中试生产的成熟葡萄酒具典型的干红葡萄酒风格。

The main fermentation process of dry red wine is slow or incomplete because of the improper control of various conditions.In this study,the effects of yeast species,nitrogen source addition,stirring ventilation,fermentation temperature and pH on the main fermentation rate of dry red wine were studied.The results showed that the fermentation rate of wine yeast with active dry yeast was higher and the fermentation was complete.The main fermentation appropriate temperature is 20℃;The proper pH value of the main fermentation was 3.3.Adding DAP to ...