巨峰冬葡萄成品酒的感官品评和理化指标测定  

Sensory Evaluation and Determination of Physicochemical Indexe for Wine Made from Winter Kyoho Grape

作　　者：战吉宬[1] 廖天生 李长龙[1] 何宏悉 

机构地区：[1]中国农业大学葡萄酒科技发展中心,北京100083 [2]柳州市现代农业投资有限公司

出　　处：《南方园艺》2013年第6期44-47,共4页Southern Horticulture

摘　　要：通过分析比较应用优化工艺酿造的柳州巨峰冬果酒、柳州巨峰夏果酒、市售巨峰酒,并与传统酿造工艺酿造的赤霞珠干红葡萄酒进行感官品评和理化指标测定。结果表明:巨峰冬果酒的各项理化指标和感官品评得分均高于巨峰夏果酒和市售巨峰酒,与赤霞珠干红葡萄酒各项指标接近。by analysing and comparing Liuzhou kyoho winter fruit wine, Liuzhou kyoho summer fruit wine and kyoho wine saled on the maker which are brewed by the optimizing technology, and through the sensory evaluation and physic- ochemical indexes of cabernet sauvignon dry red wine which is brewed by the traditional brewing technology, the result showed that each physicochemical index and sensory evaluation of kyoho winter fruit wine is higher than those of kyoho summer fruit wine and kyoho wine sold on the maket and is close to each index of cabernet sauvignon dry red wine.

关 键 词：巨峰冬葡萄成品酒 感官品评 理化指标 

分 类 号：TS262.6[轻工技术与工程—发酵工程]