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- Title
不同洁净度葡萄的葡萄酒发酵效果研究.
- Authors
赫连远坤; 马欣娟; 张婷; 吕慧威; 张平; 孙玉梅
- Abstract
Using 1% sodium chloride solution, 1% edible starch solution and tap water to clean the Cabernet Sauvignon grape, the grape pulp from crushed grapes was inoculated with activated dry yeast ST for wine fermentation. During the fermentation process, the changes of microflora, reducing sugar, ethanol, acetic acid and aroma compounds were measured to evaluate the impact of grapes cleanliness on wine fermentation. The results showed that the yeast grew more vigorously with faster sugar consumption, higher production of ethanol and higher alcohols, and lower production of acetic acid and esters in the fermentation process of the grapes washed with 1% sodium chloride solution and 1% edible starch. Conversely, the fermentation process of the grapes washed with tap water and the control group (without cleaning) presented less yeast growth and more growth of bacteria and molds, slower sugar consumption, lower production of ethanol and higher alcohols, and higher contents of acetic acid and esters. The results showed that grapes washed with 1% sodium chloride solution or 1% edible starch solution could remove more molds and bacteria, increase wine grape cleanliness, and improve the ethanol production and wine flavor complexity by fermentation.
- Subjects
DRINKING water; GRAPES; WINE flavor &; odor; CABERNET wines; ACETIC acid; SALT
- Publication
China Brewing, 2020, Vol 39, Issue 11, p132
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.11.025