摘要
以新鲜巨峰葡萄为原料,分析了酵母用量、发酵时间、糖度对葡萄酒品质的影响,得到最佳酿造工艺条件为酵母用量3%、糖度20°、发酵时间8 d。成品酒颜色和口感都较好、理化及微生物指标均符合国家标准。
The effect of yeast dosage, fermentation time and sugar content on the quality of grape wine brewing from Kyoho grape was studied. The optimal fermentation conditions were inoculums 3%, saccharinity 20°, fermentation time 8 d. The color and flavor of final product was appropriate, with physical, chemistry and microbial index in accord with national standards.
出处
《湖北农业科学》
北大核心
2011年第19期4036-4037,共2页
Hubei Agricultural Sciences
关键词
葡萄酒
巨峰葡萄
发酵工艺
grape wine
Kyoho grape
fermentation technology
