Effect of different pectic enzyme on red wine in winemaking

被引：0

作者：

Yan Bin ^{[1
]}

Chen Xiaojie ^{[1
]}

机构：

[1] Huaxia Winery Co Ltd, Hebei 066600, Peoples R China

来源：

Proceedings of the Fourth International Symposium on Viticulture and Enology | 2005年

关键词：

pectic enzyme; TPI; anthocyans; sensory quality;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The experiment is made in research center on winemaking technology, Bordeaux, French. Material is made from the merlot grape in Chateux Gudichaud vineyard. Adopting the same variety and winemaking technology, effect of different pectic enzyme on red wine is analyzed from many aspects in order to select the best pectic enzyme which is used in winemaking. As a result, effect of different pectic enzyme on the quality of wine is different. When Lafase He Grand Cru among pectic enzyme is emplying in winemaking, ratio of must is higher 5.8% than the average, at the same time, complexity and balance of wine in sensory quality is better than the others.

引用

页码：83 / 89

页数：7