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工艺条件对寒地山葡萄酒生物降酸的影响探究

Pengfei GAO,Yuping DING,Dongxu LIU,Yue LIU, Lifeng ZHAN,Yulu ZHANG

China Brewing（2016）

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Abstract
寒地山葡萄具有营养物质丰富、酸度高和糖度低等特点.该研究采用单因素试验法,探究了pH、酒精度、含糖量及SO2含量对酒类酒球菌(Oenococcus oeni) 450 PreAC的降酸能力的影响.为改善山葡萄酒的风味,酿造感官、质量与品质俱佳的山葡萄酒提供依据.结果表明,山葡萄酒初始pH值在3.20～3.60,酒精度为10.5％vo1～14.5％vol,SO2含量20 mg/L和糖含量10.67 g/L时有利于启动苹果酸-乳酸发酵.
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