| 寒香蜜干白葡萄酒下胶工艺研究 |
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| 引用本文： | 李翠霞. 寒香蜜干白葡萄酒下胶工艺研究[J]. 泰山学院学报, 2014, 0(6): 97-99 |
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| 作者姓名： | 李翠霞 |
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| 作者单位： | 泰山学院生物与酿酒工程学院,山东泰安271021 |
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| 基金项目： | 泰山学院引进人才项目（Y-2014-01-016） |
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| 摘 要： | 通过比较膨润土、PVPP及二者组合对寒香蛮干白葡萄酒的下胶效果,对下胶后葡萄酒的稳定性和感官质量进行了评价.结果表明,膨润土（400 mg/L）＋ PVPP（30 mg/L）的下胶组合对寒香蜜干白葡萄酒色泽、色度影响最小,澄清度好,酒脚含量小,酒体感官质量高,并且稳定性良好,为寒香蜜干白葡萄酒最佳下胶组合.
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| 关 键 词： | 干白葡萄酒 澄清 稳定性 |
Research on The Clarifying Process of Dry White Wine of Hang Xiang Mi |
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| Affiliation: | LI Cui - xia (School of Biology and Brewing Engineering, Taishan University, Tai＇an, 271021, China) |
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| Abstract: | Bentonite, PVPP and a combination of both bentonite and PVPP were used as clarifying sub- stances for dry white wine of Hang Xiang Mi and their effects on the stability and sensory quality of the wine were compared. The results showed that a combination of both bentonite （400mg/L） and PVPP （300mg/L） was the best due to the smallest color lost, tight wine lees, high sensory quality of the wine and satisfactory wine stability performance. |
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| Keywords: | dry white wine clarification stability |
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