摘要
本文通过对干红葡萄酒生产过程中溶解氧的跟踪检测,找出了酿造过程中每种工艺处理溶解氧的变化规律,发现葡萄酒中的溶氧量与葡萄酒生产工艺、游离二氧化硫、温度等密切相关,其中冷冻工艺、灌装工艺以及成品酒仓储阶段是溶解氧波动较大的环节。因此,掌握生产过程中各工艺环节溶解氧变化规律是解决溶解氧技术问题的前提。
Variation of dissolved oxygen （DO） in dry red wine was tracked and tested during various processing conditions. Result indicated that the DO in wine had relation directly with the production technology, the dose of free sulfur dioxide and the temperature etc, particularly,＇large changes in DO occur during the freezing, bottling and storage of the wines. Mastering the variations of DO in each step of the wine production process is an important prerequisite to solve technical problems associated with DO.
出处
《中外葡萄与葡萄酒》
2011年第4期20-23,共4页
Sino-Overseas Grapevine & Wine
关键词
溶解氧
均质
下胶
冷冻
灌装
成品酒
dissolved oxygen
homogeneity
fining
freezing
encapsulation
product wine
