期刊文献

Physicochemical Properties of Red Wine using Active Dry Yeast Strains 收藏

活性干酵母菌株红葡萄酒的理化性质
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关键词
red wine;physicochemical properties;active dry yeast strains;
关键词译文
红葡萄酒;理化性质;活性干酵母菌株;
页码
203-208
来源信息
The Korean Journal of Food And Nutrition ISSN：1225-4339, 2003年, 16卷, 3期, 203-208页
摘要
In wine making, to perform yeast culture effectively that is the most important factor, 5 (Montrachet, Pasteur Champagne, Epernay II, prise de Mousse, Lalvin W15) representative active dry yeasts were selected. These are results about physicochemical properties. As a consequence of examining the survival rate in both 17% ethanol solution and 200ppm sulfite solution after 72 hours, Lalvin W15 strain was the highest among the 5 representative active dry yeasts. Moreover, in 1% citric acid solution, the survival rate of Pasteur Champagne after 72 hours was the highest one. As a result of experiment of red wine that is fermented by 5 different active dry yeasts, the highest one of total acidity was must of Lalvin W15. And then, the must of the Epernay II contains the highest ethanol content. Regarding of the content of organic acid, the wine that is fermented by Prise de mousse was the highest one and the order could be explained by Tartaric > Malic > Citric.
摘要译文
在葡萄酒酿造中，为了有效地进行酵母培养，这是最重要的因素，选择5代（Montrachet，巴斯德香槟，Epernay II，格鲁斯奖，Lalvin W15）代表性活性干酵母。这些是关于物理化学性质的结果。作为检测72小时后17％乙醇溶液和200ppm亚硫酸盐溶液中存活率的结果，Lalvin W15菌株在5种代表性活性干酵母中是最高的。此外，在1％柠檬酸溶液中，72小时后巴斯德香槟的存活率最高。通过5种不同活性干酵母发酵的红葡萄酒的实验结果，总酸度中最高的一种必须是Lalvin W15。然后，Epernay II的必须含有最高的乙醇含量。关于有机酸的含量，由Prize de mousse发酵的葡萄酒是最高的，其顺序可以用酒石酸苹果酸柠檬酸来解释。
Physicochemical Properties of Red Wine using Active Dry Yeast Strains[J]. The Korean Journal of Food And Nutrition, 2003,16(3): 203-208