食品科学 ›› 1998, Vol. 19 ›› Issue (10): 23-26.

• 食品科学 • 上一篇    下一篇

平静葡萄酒泡沫研究

 李国基, 曾新安, 高大维, 绍旭, 宋先华   

  1. 华南理工大学食品与生物工程学院; 深圳康醇葡萄酒有限公司
  • 出版日期:1998-10-15 发布日期:2011-12-13

Study on the foam of steady wine

 LI  Guo-Ji, ZENG  Xin-An, GAO  Da-Wei, SHAO  Xu, SONG  Xian-Hua   

  • Online:1998-10-15 Published:2011-12-13

摘要: 以平静红葡萄酒为研究对象,采用气相色谱等分析方法研究了该酒的泡沫成分,研究结果表明:某泡沫挂杯严重的原装葡萄酒顶空气样中CO2含量占57%,其它成分主要为N2,说明平静葡萄酒泡沫的主要成分为CO2。文中对泡沫产生的原因和去除方法进行了探讨。

关键词: 葡萄酒, 平静红葡萄酒, 泡沫, CO2

Abstract: This pspor studied on the steady wine. GC and some cbemical analysis were used to study the component of the wine foam. Results show that: to more foam sample, the content of Co2 in the headspace of the capped bottle is 57%, and that content in the wine is 1.2-1.9g/L. Total nitrogen, SO2 and tannin were also analysed. The reason of the foam froming the way of controling and defoaming were studied.

Key words: wine, foam, CO2, SO2