安徽农业科学2017，Vol.45Issue(26)：102-105,4.
闪蒸技术对美乐干红葡萄酒品质的影响
Influence of Flashing Steam Technology on the Quality of Merlot Red Wine
摘要
Abstract
[ Objective ] To optimize the traditional impregnation fermentation process and promote the application value of "flashing steam technology". [ Method] Taking the Merlot grapes in the northeastern region of Helan Mountain as raw materials,The dry wine was maken by flashing technology and traditional impregnation,the wine rate of test plan was 14％, selecting Angel CECA yeast;The traditional impregnation process fermentation temperature was 25-30 ℃, pure juice fermentation temperature of"flashing steam technology" process was 15-20 ℃. [Result]The results showed that the suitable harvest period of Merlot was 17th,September, and the sugar content was more than 260 g/L. Flashing steam technology process can improve the dry extract content of wine, to enhance the dissolution of phenolic substances, wine color and total phenol content was significantly higher than the traditional wine. Sensory evaluation score was higher than the traditional impregnation process;Merlot wine color deepened by the flashing steam technology. [ Conclusion] The overall quality of wine of flashing steam technology has improved, and the technology is worthy of further research and promotion.关键词
闪蒸技术/美乐/干红葡萄酒/品质Key words
Flashing steam technology/Merlot/Dry red wine/Quality分类
轻工纺织引用本文复制引用
曹芳玲,康登昭,刘宗芳..闪蒸技术对美乐干红葡萄酒品质的影响[J].安徽农业科学,2017,45(26):102-105,4.基金项目
2016年宁夏自然科学基金项目(NZ16200). （NZ16200）
