微波作用对刺梨干红陈酿影响的初探  

Pilot Study on the Effects of Microwave on Cili Dry Claret Aging

作　　者：谭书明[1] 申世轩[1] 丁筑红[1] 

机构地区：[1]贵州大学南区生命科学学院食品科学系,贵州贵阳550025

出　　处：《酿酒科技》2006年第3期40-41,共2页Liquor-Making Science & Technology

摘　　要：采用540 W的微波功率,对刺梨干红原酒处理3 min,在不同阶段测定其陈酿过程中的物质变化,得出该条件下的微波处理对颜色变化影响较小,酸度明显下降,总酯明显提高,成品酒的口感和风味较好。Cili （Rosa roxburghii Tratt） dry claret was treated by 540W microwave for 3min and the substances changes in different aging phases were analyzed. And it was found that there presented slight color change and remarkable acidity drop and total ester content increase during microwave treatment. Besides, wine taste and wine flavor was better than before. （Tran. by YUE Yang）

关 键 词：刺梨干红 微波 陈酿 

分 类 号：TS262[轻工技术与工程—发酵工程]