花粉干红葡萄酒的研制及其抗氧化能力评价  

Development of Pollen Dry Red Wine and Avaluation of Antioxidant Capacity

作　　者：王建刚[1] 刘玉田[1] 时磊[1] 孙婧超[1] 

机构地区：[1]烟台大学食品科学与工程研究所,烟台264005

出　　处：《食品工业》2011年第1期21-23,共3页The Food Industry

摘　　要：以葡萄、花粉为原料,通过正交试验研究不同的酿造工艺对产品的影响,并对产品的各项理化指标及其抗氧化能力进行测定,结合感官鉴评,最终得到色泽优美,果香、酒香与松花的芳香融合,典型性强,理化指标适宜的花粉干红葡萄酒。并确定最佳工艺条件为发酵温度20℃,酵母种类F15,皮渣分离时间为48 h。Using pollen and grape as materials and discuss the influence of wine with different technics condition through orthogonal experiment.Detect the typical properties and antioxidant capacity of the wine and obtained the pollen dry red wine with aromatic flavoring,light red surface,appropriate dense and integrated aromas of fruit,wine andpollen.The optimal process conditions was obtained： fermentation temperature is 20℃,yeast type is F15 and the time of racking is after 48 h.

关 键 词：花粉 干红 抗氧化 

分 类 号：TS262.6[轻工技术与工程—发酵工程]