白色酿酒葡萄品种制汁适性及稳定性研究

摘要

由于加工葡萄汁的品种要求出汁率高，风味独特，糖、酸、香味和涩味成分平衡，故品种选择对制汁质量十分重要。本实验根据不同白色酿酒品种的葡萄汁，分析其主要成分及特征指标，来评定该品种是否适合制汁以及其制成汁的稳定性。%Due to the varieties of grape juice processing requires a high rate of juice, unique flavor, sugar, acid, aroma and astringent components balance, so the choice of varieties is very important for the quality of the juice. In this study, we analyzed the main components and characteristics of different white wine grape varieties, to assess the suitability of the juice and the stability of the juice.