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Effect of different ending fermentation technologies on microbial-stability of Italian Riesling low alcohol sweet white wine

机译:不同终末发酵技术对意大利雷司令低醇甜白葡萄酒微生物稳定性的影响

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In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine,with Italian Riesling grapes as raw materials,four ending fermentation technologies:single SO2 treatment,combined high voltage electrostatic field (HVEF)/SO2 treatment,combined ultrasound/SO2 treatment,and combined pasteurization/SO2 treatment were compared in yeasts lethality,enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that:the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment,which had higher total lethal rate of Saccharomyces cerevisiae,and the wines treated in this way were rich in typical Italian Riesling grape variety flavor and attractive aromas,with a pleasant fruity taste and microbial stability.
机译:为了研究以意大利雷司令葡萄为原料的不同终末发酵技术对低酒精甜白葡萄酒的微生物稳定性和品质的影响,四种终末发酵技术:单一SO2处理,高压静电场(HVEF)/ SO2组合比较了低酒精甜白葡萄酒的酵母致死率,酶学参数和感官评价,比较了超声波处理,超声/ SO2联合处理和巴氏杀菌/ SO2联合处理的结果。结果表明:最佳的终止发酵技术是超声(40Hz / 20min)/ SO2(40mg / L)处理,具有较高的酿酒酵母总致死率,用这种方法处理的葡萄酒富含典型的意大利雷司令葡萄品种风味和诱人的香气,具有令人愉悦的果味和微生物稳定性。

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