Effects of different yeasts on the physicochemical indexes during the fermentation of Cabernet Gernischet red wine | 3种酵母对蛇龙珠干红葡萄酒发酵过程中主要理化指标的影响
2012
Mao Qiudan, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering | Han Shunyu, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering | Zhu Xia, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering
صينى. 试验选用3种酵母菌株BM45、RA17和VintageRed进行蛇龙珠干红葡萄酒发酵，分析蛇龙珠干红葡萄酒酿造过程中主要理化指标的动态变化。结果显示：不同酵母菌株发酵条件下，葡萄酒中总酸含量变化趋势基本相同；发酵结束后，经BM45发酵的葡萄酒中酒精度达12.3%，干浸出物为25.38g/L，明显高于采用RA17和Vin-tage Red酿制的葡萄酒；与其它2种酵母菌株相比，采用BM45发酵的蛇龙珠干红葡萄酒具有更好的品质。
اظهر المزيد [+] اقل [-]إنجليزي. Three kinds of yeast strain BM45, RA17 and Vintage Red were selected for alcoholic fermentation. The dynamic change of the main physicochemical indexes was analyzed during the brewing process in Cabernet Gernischet dry red wine. Results showed that the change of total acid content in wine had the same trend in the condition of 3 kinds of yeast strain. The wine fermented by yeast strains BM45, which alcoholic content was 12.3% and dry extract was 25.38 g/L, was better than that fermented by RA17 and Vintage Red. Cabernet Gernischet dry red wine which fermented by BM45 had higher quality.
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