超高压处理对新鲜干红葡萄酒物理特性的影响  

Effects of Ultra-high Pressure Treatment on Physical Properties of Fresh Claret

作　　者：李绍峰[1] 段旭昌[1] 刘树文[2] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《酿酒科技》2005年第8期61-64,共4页Liquor-Making Science & Technology

基　　金：陕西省科技攻关项目2000KG-A01

摘　　要：采用超高压处理新鲜干红葡萄酒。结果表明,酒的折光率没有改变,而酒的沸点、相对密度、氧化还原电位、电导率、总酸含量均有所变化,对葡萄酒有催陈作用,经20℃300MPa下处理2h,酒的口感和风味最佳,压力高于500MPa将破坏葡萄酒的风格。(孙悟)Fresh claret was processed by ultra-high pressure treatment and the treatment results suggested that there were no change in wine refractive index and some changes in wine boiling point, wine relative density, wine redox potential, wine electrical conductivity, and wine total acids content. Such treatment could accelerate wine aging. Wine of the best taste and flavor could be produced by 2 h ultra-high pressure treatment under 300 MPa at 20 ℃. However, pressure higher above 500 MPa would break up claret styles. （Tran. by YUE Yang）

关 键 词：葡萄酒 超高压处理 新鲜干红葡萄酒 物理特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]