起泡葡萄酒的酵母菌耐受性研究

摘要

In order to investigate yeast stability in sparkling wine, a gradient experiment of different concentration of potassium sor-bate and free sulfur dioxide was performed to determine the safe tolerance concentration of yeast under different pressure conditions. The experimental results suggested that, the concentration range of potassium sorbate and free sulfur dioxide of 0.20 MPa semi-spar-kling wine were 100~150 mg/L and 30~40 mg/L respectively, and the concentration range of potassium sorbate and free sulfur di-oxide of 0.40 MPa sparkling wine were 50~100 mg/L and 20~30 mg/L respectively.%为了研究起泡葡萄酒的酵母菌稳定性,进行山梨酸钾和游离二氧化硫不同浓度的梯度实验,以确定不同压力条件下酵母菌的安全耐受浓度.实验结果表明,0.20 MPa的低泡葡萄酒山梨酸钾使用浓度范围为100~150 mg/L、游离二氧化硫浓度为30~40 mg/L;0.40 MPa的高泡葡萄酒产品山梨酸钾使用浓度范围为50~100 mg/L、游离二氧化硫浓度为20~30 mg/L.