微波灭菌对干红葡萄酒质量影响的初步研究  

A preliminary research of the effect of microwave sterilization on dry red wine quality

作　　者：李婧[1,2] 胡文忠[3] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121000 [2]大连理工大学,辽宁大连116024 [3]大连民族学院,辽宁大连116600

出　　处：《食品工业科技》2014年第15期144-146,共3页Science and Technology of Food Industry

摘　　要：将美乐、玫瑰香单品种发酵酿造干红葡萄酒,分别进行微波灭菌和传统的巴氏热灭菌。样品10mL,微波灭菌处理时间为25s,并对微波灭菌和传统巴氏热灭菌后葡萄酒中基本组分含量进行了分析。结果表明,微波灭菌和传统巴氏热灭菌在滴定酸、挥发酸、残糖、色度及酒精含量方面差异不显著,但在总酚方面差异极显著。微波灭菌的美乐、玫瑰香葡萄酒的总酚物质含量均高于传统巴氏热灭菌,微波灭菌不仅可以缩短灭菌时间,还可以更好地保留葡萄酒中的营养成分。The two kinds of dry red wine were made from Merlot and Muscat grapes,and then they were sterilized using microwave and pasteurization, respectively. Sample volume for 10mL, microwave sterilization time was established for 25s.Basic component contents of the wines were also analyzed.The experimental results showed that there were no significant difference between two sterilization methods on titration acid, chromaticity, residual sugar and alcohol content in wines.The total phenolic contents in microwave treatment were higher than that in pasteurization treatment.Microwave sterilization not only shortened the time of sterilization, also can keep better nutrition ingredient of wine.

关 键 词：干红葡萄酒 微波灭菌 巴氏灭菌 质量 

分 类 号：TS262.6[轻工技术与工程—发酵工程]