低温条件下白藜芦醇对葡萄酒发酵特性及酵母菌生长的影响
首发时间:2009-09-15
摘要:本文以模拟葡萄汁为试材,通过添加白藜芦醇处理,研究了在酿造冰葡萄酒的低温条件下,白藜芦醇对酵母菌的生长繁殖及发酵特性的影响,试验结果表明,在较长的发酵时期内,白藜芦醇能够有效地促进发酵速率,提高发酵液中糖的利用率。而且,在发酵的中后期,这种优势尤为明显。显示白藜芦醇处理有利于提高成品酒的酒精度数,同时缩短了发酵周期。
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Effect of resveratrol on fermentation and yeasts under low temperature conditions
Abstract:Add resveratrol to model fermentation medium, the paper researched the effect of resveratrol on fermentation and yeasts under low temperature conditions, and the results showed that in the long fermentation period, resveratrol can effectively promote the rate of fermentation and the utilization rate of sugar. Besides, in the mid-late period of fermentation, it is particularly obvious. Improve the product liquor alcohol degree, shorten the period of fermentation.
Keywords: resveratrol wine yeast icewine model fermentation medium fermentation
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No.3519549100712529****
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