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文章摘要
不同产区葡萄酒中氨基甲酸乙酯产量的比较分析
Comparative Analysis 0f Ethyl Carbamate Content In The Wines From Different Areas
投稿时间:2018-05-30  修订日期:2018-07-04
DOI:
中文关键词: 氨基甲酸乙酯  葡萄酒  酵母助剂  发酵
英文关键词: ethyl carbamate  wine  yeast nutrients  fermentation
基金项目:宁夏“十三五”重大科技项目:“贺兰山东麓特色优质葡萄与葡萄酒生产关键技术研究”资助(2016BZ06)
作者单位E-mail
王根杰 北京农学院食品科学与工程学院 qingyuanwgj@163.com 
李德美 北京农学院食品科学与工程学院 demeili@sina.com 
张亚东 北京农学院食品科学与工程学院  
辛闻 北京农学院食品科学与工程学院  
王宗义 北京农学院食品科学与工程学院  
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中文摘要:
      为研究怀来和房山产区葡萄酒中氨基甲酸乙酯(EC)产量的差异,选择ST和BO213两种酵母进行发酵试验,比较同种酵母在不同产区酿造的葡萄酒中EC产量的大小。结果表明,房山产区用酵母ST和BO213酿造的葡萄酒中EC产量均比怀来产区高。对怀来产区的‘美乐’和‘赤霞珠’作添加酵母助剂(用量为0 g/L、0.3 g/L和0.6 g/L)处理并进行发酵试验。结果表明,在葡萄酒发酵过程中,添加同种酵母助剂在不同品种酿造的葡萄酒中EC产量不同,且‘赤霞珠’葡萄酒中的EC产量高于‘美乐’葡萄酒。葡萄酒发酵过程中EC含量的测定结果范围为1~7.4 μg/L,平均含量为3.9 μg/L,测定结果符合国际对葡萄酒中的EC限量标准。
英文摘要:
      To research the differences of ethyl carbamate content in the wines from Huailai and Fangshan, two different yeasts (ST and BO213) were selected for the fermentation test to compare the ethyl carbamate content in the wines. The results showed that the ethyl carbamate content in the wines fermented by yeasts (ST and BO213) from Fangshan was higher than in Huailai. ‘Merlot’ and ‘Cabernet Sauvignon’ were fermented by yeast nutrients (0 g/L, 0.3 g/L, and 0.6 g/L) from Huailai. The results showed that the ethyl carbamate content was different in the wines fermented by different yeast nutrients additions with the same yeast, and the ethyl carbamate content in ‘Cabernet Sauvignon’ wine was higher than that in ‘Merlot’ wine. The ethyl carbamate content ranged from 1 to 7.4 μg/L and the average content was 3.9 μg/L during the wine fermentation. The ethyl carbamate content results were in line with international standards in wine.
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