初始含糖量和二氧化硫对冰红酒挥发酸的影响  

Effect of original sugar content and sulfur dioxide on volatile acid of the red icewine

作　　者：杨华峰[1,2] 杜文华[2,3] 刘忠义[3] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510006 [2]云南太阳魂酒业有限公司,云南昆明650000 [3]湘潭大学化工学院,湖南湘潭411105

出　　处：《食品工业科技》2013年第3期177-179,共3页Science and Technology of Food Industry

基　　金：科技部农业科技成果转化项目(2010GB2F300439)

摘　　要：主要研究了在不同初始发酵糖度和SO2添加量的条件下,冰酒发酵过程中挥发酸变化情况。实验结果表明:葡萄汁初始糖度越高,在整个发酵过程中,其挥发酸也越高;当SO2添加量在30～100mg/L之间时,挥发酸含量随着SO2添加量的增加而降低;当SO2添加量为150mg/L时,挥发酸反而比添加30mg/L时有所上升。葡萄汁初始糖度和SO添加量明显影响冰红酒发酵过程中挥发酸的产生和积累。The changes of the volatile acid was investigated under conditions of different original sugar content and adding amounts of SO 2 during the fermentation process of red icewine. The result showed that under the same amount of SO 2 the higher was original sugar content of grape juice,the higher was volatile acid during the fermentation process of red icewine. Under the same original sugar content of the grape,when SO 2 dosage was between 30～100mg /L,the volatile acid decreased with SO 2 dosage increasing.When SO 2 dosage was 150mg /L,its volatile acid was higher than the dosage of 30mg /L . Volatile acid generation and accumulation was obviously influenced by original sugar content of grape juice and adding amount of SO 2 during the fermentation process of red icewine.

关 键 词：糖度 二氧化硫 挥发酸 冰红酒 赤霞珠 

分 类 号：TS262.6[轻工技术与工程—发酵工程]