二氧化碳浸渍条件对葡萄成分的影响  

Effect of carbon dioxide fermented condition on compositions of grapes

作　　者：刘沫茵[1] 汪政富[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程研究中心,北京100083

出　　处：《中国酿造》2011年第10期142-144,共3页China Brewing

基　　金：国家863计划项目(2011AA100802)

摘　　要：针对不同的二氧化碳浸渍时间、温度、压力对浸渍中葡萄的成分影响进行了试验研究。结果表明,总酸随时间的变化无一定规律性,随温度、压力的变化呈先升高后降低的趋势;总糖随时间、温度、压力的变化整体上呈先增加后降低的趋势;总酚随浸渍时间增加呈增加趋势,但随温度、压力的增加呈现先增加后降低的趋势。上述结果可为葡萄二氧化碳发酵工艺设计提供参考。The effect of time, temperature and pressure on the compositions of grapes immerged in carbon dioxide was investigated. The results indi- cated that, there was no significant changing trend in total acid content as fermented time, temperature and pressure changed; Total sugar content increased and then decreased as fermented time, temperature and pressure increased; Total phenol content increased as fermented time went by, but it increased and then decreased as temperature and pressure increased. The above results could be used as reference for grape fermentation with carbon dioxide

关 键 词：二氧化碳浸渍 总糖 总酸 总酚 变化规律 

分 类 号：TS262.6[轻工技术与工程—发酵工程]