不同商用酵母对葡萄酒外观品质影响机理研究  

Influence of different commercial yeasts on the appearance quality of wine

作　　者：王琨 张军翔[2] 张毅 刘磊[2] 

机构地区：[1]广夏(银川)贺兰山葡萄酿酒有限公司,银川750002 [2]葡萄与葡萄酒教育部技术研究中心,银川750021

出　　处：《中外葡萄与葡萄酒》2008年第6期32-34,共3页Sino-Overseas Grapevine & Wine

基　　金：宁夏自然基金项目(NZ0705);2006年宁夏科技攻关项目

摘　　要：用不同种类酵母发酵的红葡萄酒,其颜色会有一定差异。本文测定了4种商业酵母对红葡萄酒中5个与葡萄酒外观品质相关的颜色指标(色度、色调、葡萄酒总颜色、色素总颜色、聚合色素颜色)的影响,初步研究了酵母对葡萄酒外观品质的影响机理。结果表明,酵母对葡萄酒中的色素有吸附作用,添加酵母降低了葡萄酒颜色指标,不同酵母对葡萄酒外观品质有一定影响。The color of wines fermented by different yeasts is different. The influences of different commercial yeasts on five color indicators which related to the quality of wine＇s appearance were tested.And the influence machanism was also studied initially. The results showed that yeast could absorb the pigments in wine, decreasing the color indicators of wine. The effect of different yeasts on the appearance quality of wine were different.

关 键 词：酵母 葡萄酒 外观品质 

分 类 号：TS261.15[轻工技术与工程—发酵工程]