The Influence of Fermentation Promoter on the Sensory Quality of Wine during Fermentation

被引：0

作者：

Wu Y. ^{[1
]}

Wang H. ^{[2
]}

Xing K. ^{[2
]}

Liu Y. ^{[2
]}

Wang Y. ^{[2
]}

Zhang Y. ^{[2
]}

Wang F. ^{[2
]}

Li J. ^{[1
]}

机构：

[1] The College of Food Science and Nutritional Engineer, China Agricultural University, Beijing

[2] Sino-french Dynasty Grape Wine Brewing co. LTD, Tianjin

来源：

Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 05期

关键词：

Aroma; Ethyl carbamate; Fermentation promotor; Sensory evaluation; Total phenol;

D O I：

10.16429/j.1009-7848.2018.05.034

中图分类号：

学科分类号：

摘要：

Sensory quality which include colour, lustre, aroma and taste, to a great extent, represents the quality of wine. In this study, the aromatic profile, total phenol and chromaticity were detected by instrumental analysis, and the influence of fermentation promoter on the quality of wine was determined. According to sensory evaluation, the addition of fermentation promotor improved the sensory quality of the observed wine. It turned out that with the addition of fermentation promotor, the concentration of total phenol was 2 537.88 mg/L, Increased by 12.98%; chromaticity was improved, from 9.96 up to 11.08; and fruity aroma was enhanced as the increase of eaters. Although Ethyl Carbamate was increased to 8.64 μg/L, it was still in the secure range. © 2018, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：280 / 287

页数：7

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