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黄河故道地区桂花白葡萄酒酿造工艺研究
引用本文:李冬. 黄河故道地区桂花白葡萄酒酿造工艺研究[J]. 现代食品, 2022, 28(2): 99-105. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.02.029
作者姓名:李冬
作者单位:天明民权葡萄酒有限公司,河南 民权 476800
摘    要:以黄河故道地区民权贵人香酿酒葡萄和鲜桂花为主要原料,对桂花白葡萄酒酿造工艺进行研究,通过单因素试验和正交试验确定桂花白葡萄酒的最佳工艺参数:发酵温度12℃,鲜桂花添加量20 g·L-1,残糖保留10 g·L-1.该条件下制得的桂花白葡萄酒酒精度12%vol,残总糖10 g·L-1,总酸6.1 g·L-1,澄清透亮有光泽...

关 键 词:黄河故道  桂花  白葡萄酒  酿造工艺

Study on Brewing Technology of Sweet Scented Osmanthus White Wine in the Old Channel of the Yellow River
LI Dong. Study on Brewing Technology of Sweet Scented Osmanthus White Wine in the Old Channel of the Yellow River[J]. Modern Food, 2022, 28(2): 99-105. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.02.029
Authors:LI Dong
Affiliation:(Timing Minquan Wine Co.,Ltd.,Minquan 476800,China)
Abstract:The brewing technology of sweet scented osmanthus white wine was studied with the wine grape and fresh sweet scented osmanthus in the old course of the Yellow River as the main raw materials,single factor and orthogonal experiments were carried out to determine the optimal technological parameters of osmanthus fragrans white wine:fermentation temperature 12℃,fresh osmanthus fragrans addition 20 g·L-1,residual sugar retention 10 g·L-1.Under this condition,osmanthus fragrans white wine has 12%vol alcohol,10 g·L-1 residual sugar,6.1 g·L-1 total acid,clear,bright and lustrous,elegant and Fragrant osmanthus Fragrans,fresh fruit aroma,pure and harmonious taste and long aftertaste,with strong typicality.
Keywords:the old yellow river valley  osmanthus fragrans  white wine  fermentation technology
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