菊花干红葡萄酒理化特性的研究  

Physical and Chemical Properties of Chrysanthemum Dried Red Wine in the Fermentation

作　　者：宫英振[1] 李敬川[1] 汉瑞峰[1] 罗建华 刘俊[1] 

机构地区：[1]河北省林木良种工程技术研究中心河北省林业科学研究院,石家庄050061 [2]怀来县贵族庄园葡萄酒业有限公司,怀来075441

出　　处：《食品工业》2017年第12期61-63,共3页The Food Industry

基　　金：河北省省级财政林业科技推广示范资金项目(201501180)

摘　　要：为了生产符合国人口味、具有中国特色的葡萄酒,展开了菊花干红葡萄酒的研发,试验研究了酿造过程中干菊花加入对干红葡萄酒理化特性的影响。结果表明,菊花的引入未对干红葡萄酒的发酵动态产生不利影响,菊花干红葡萄酒中干浸出物含量高于对照;总酸含量变化趋势一致,差异不明显;SO2含量虽然菊花干红葡萄酒中含量高于对照,但也远在世界各国要求限量之下。The influences of the addition of chrysanthemum on physical and chemical properties of dried red wine are investigated in the fermentation. The results show that the addition of chrysanthemum hasn＇t negative effects on the fermentation dynamics of dried red wine. The content of sugar-free extract of chrysanthemum dried red wine is higher than CK. The titratable acidity of chrysanthemum dried red wine presents a consistent trend with CK, without obvious difference. The content of SO2 in chrysanthemum exceeds CK, nevertheless, far less than limits of standard from the world.

关 键 词：葡萄酒 菊花 理化特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]