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机构地区:[1]中法合营王朝葡萄酿酒有限公司,天津300402 [2]天津农学院食品科学与生物工程学院,天津300384
出 处:《酿酒科技》2016年第10期56-60,共5页Liquor-Making Science & Technology
基 金:天津市农业科技成果转化与推广项目(201502130)
摘 要:采用低温耗氮方式进行了低醇葡萄酒的发酵工艺研究。在发酵过程中摸索了不同的拉低温时机、低温温度及去除部分生物量等对于低醇葡萄酒发酵中的酵母生长代谢、总氮量、α-氨基氮、还原糖、总酸等理化、感官指标以及稳定性的影响,进而评价低温耗氮技术酿造较高稳定性的低醇葡萄酒的可能性。结果表明,发酵前期拉低温处理和去除部分生物量能够明显增加酵母菌的耗氮,改变其生长代谢状况。在发酵36 h时拉低温至0℃处理,之后低温离心并回填1/5酵母生物量至醪液继续正常发酵的低醇葡萄酒,酒精度更易控制在低醇范围,微生物稳定性更好,且葡萄酒具有更好的品种特性。In this paper, we studied the brewing of low-alcohol white wine by low temperature treatment combined with nitrogen consumptiontechnology. The temperature, the timing of lowering the temperature, and biomass reduction amount were explored to study their influence onthe yeast metabolism, total nitrogen, a-amino nitrogen, reducing sugar, total acids, sensory indexes, wine stability, etc., and to evaluate the pos-sibility of brewing stable low-alcohol wine by low temperature treatment combined with nitrogen consumption technology. The results showedthat, low temperature treatment combined with biomass reduction during the early stage of fermentation could significantly increase the nitro-gen consumption of yeasts, and change their metabolism conditions. The optimal technique conditions were as follows: lowering temperature too ℃ after 36 h fermentation, then backfilling 1/5 of the biomass into the fermentation liquid after cryogenic centrifugation. Under above condi-tions, the alcohol content was easier to control, the wine body was stable, and the wine had a typical varietal taste. (Trans. by HUANG Xiaoli)
分 类 号:TS262.6[轻工技术与工程—发酵工程]
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