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

摘要

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 SO_2 treatment, combined high voltage electrostatic field (HVEF)/SO_2 treatment, combined ultrasound/SO_2 treatment, and combined pasteurization/SO_2 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)/SO_2(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.