摘要
In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.
摘要译文
在酿酒过程中，为了有效地进行酵母培养，这是最重要的因素，选择了5株具有代表性的活性干酵母：Montrachet，Pasteur Champagne，Epernay II，做Mousse，Lalvin W15。关于发酵性质的结果如下。发酵1天后，Lalvin W15葡萄酒和Montrachet葡萄酒的乙醇含量分别为5.4％和4.0％。发酵2天后，Lalvin W15葡萄酒的乙醇含量为9.2％，是所有实验组中的最高程度。至于糖溶液的含量，Lalvin W15发酵的葡萄酒是最高的。在酸性溶液中，Prize de Mousse，Lalvin W15的发酵活性，Montrachet是最高度，如果只有初始SO量为200 ppm，则Prize de Mousse的红葡萄酒发酵活动显示其发酵活性的最高程度。关于发酵过程中的发泡趋势，Montrachet的泡沫尺寸很大，泡沫量很多。两天后，发酵过程中白利糖度的变化变得明显。 Montrachet葡萄酒和Lalvin W15葡萄酒的白利糖度为3.0，初始发酵速度很快。发酵10天后，Lalvin W15葡萄酒的总酸度为0.99g / 100m1，最高度。发酵3天后，Lalvin W15葡萄酒的乙醇含量为7.4％，最高程度。但经过9天的发酵后，Epernay II显示乙醇浓度较高，达到13.8％。
Moon Young-Ja; Lee Myung-Soon; Sung Chang-Keun;. The Fermentation Properties of Red Wine using Active Dry Yeast Strains[J]. The Korean Journal of Food And Nutrition, 2004,17(4): 450-457