摘要
研究了葡萄酒下胶、粗滤、冷冻、细滤、纸滤、膜滤、灌装及瓶贮等后处理阶段中溶解氧的变化情况。结果表明冷冻过程和灌装过程中葡萄酒中的溶解氧含量大增,增幅达10倍以上;粗滤导致酒的溶解氧轻微增加,但纸板精滤会减少酒中溶解氧;瓶贮过程中溶解氧含量会逐步下降,灌装前酒中溶解氧为0.08mg/L,灌装后为0.83mg/L,2个月后变为0.56mg/L,4个月后变为0.16mg/L,与橡木桶贮存水平类似。
The variation of dissolved oxygen in different treatment stage of wine making was studied. Results showed that: the content of dissolved oxygen in wine increased by about 10 times during the working procedure of refrigeration and filling, respectively. The dissolved oxygen increased a little during diatomite filtration, while decreased much during paper filtration. After being filled in the bottle, the content of dissolved oxygen will decrease little by little. In different stage, such as before and after filling, bottle storied 2 months and 4 months, the content of dissolved oxygen was 0.08mg/L, 0.83mg/L, 0.56mg/L and 0.16mg/L, respectively, finally reached the level of oak barrel storage of 0.15mg/L.
出处
《食品科技》
CAS
北大核心
2004年第6期77-79,共3页
Food Science and Technology
关键词
葡萄酒
后处理
溶解氧
wine
after-treatment
dissolved oxygen
