葡萄酒冷稳定测试方法及研究进展  

Review on wine cold stability test methods and research progress

作　　者：李秀秀 夏广丽 LI Xiuxiu;XIA Guangli(School of Pharmacy(Enology),Binzhou Medical University,Yantai 264003,China)

机构地区：[1]滨州医学院药学院(葡萄酒学院),山东烟台264003

出　　处：《中外葡萄与葡萄酒》2020年第2期58-63,共6页Sino-Overseas Grapevine & Wine

基　　金：烟台产区葡萄酒产业技术基础性研究(50012305073)。

摘　　要：酒石酸氢钾饱和而析出形成沉淀,是导致葡萄酒不稳定的主要原因。生产需要进行冷稳定处理以保证酒石稳定性,即冷稳定性。而冷稳定必须通过稳定性测试才能判断,所以使用合理准确的测试方法非常重要。本文阐述了葡萄酒的冷冻-融化法、冷藏法、电导率/微接触法、饱和温度法、离子浓度积法等几种冷稳定测试方法,并比较了各方法的原理、操作方法以及特点,以期为葡萄酿酒生产提供有益借鉴。Saturation and precipitation of potassium hydrogen tartrate is the main reason for the instability of wine.Production requires cold stabilization to ensure tartar stability,that is,cold stability.Cold stability must be judged by stability tests,so it is important to use a reasonable and accurate test method.This article described several wine cold stability tests:freeze-thaw method,refrigeration test,conductivity test/mini-contact test,saturation temperature,concentration product.The principles,operation procedures and characteristics of these methods are compared to provide a useful reference for winemakers.

关 键 词：冷稳定 冷冻-融化法 冷藏法 电导率/微接触法 饱和温度法 离子浓度积法 

分 类 号：TS262.61[轻工技术与工程—发酵工程]