不同产区葡萄酒中氨基甲酸乙酯产量的比较

Comparative Analysis of Ethyl Carbamate Content in the Wines from Different Areas

DOI：10.3969/j.issn.1673-1689.2020.01.013

中文关键词: 氨基甲酸乙酯 葡萄酒 酵母助剂 发酵

英文关键词: ethyl carbamate,wine,yeast nutrients,fermentation

基金项目:

摘要点击次数: 63

全文下载次数: 70

中文摘要:

为研究怀来和房山产区葡萄酒中氨基甲酸乙酯（EC）产量的差异，选择ST和BO213两种酵母进行发酵试验，比较同种酵母在不同产区酿造的葡萄酒中EC产量的大小。同时，分析比较了添加酵母助剂不同用量（0、0.3、0.6 g/L）酿造的怀来产区“美乐”和“赤霞珠”葡萄酒中EC产量的差异。结果表明，房山产区用酵母ST和BO213酿造的葡萄酒中EC产量均比怀来产区高。在葡萄酒发酵过程中，添加同种酵母助剂在不同品种酿造的葡萄酒中EC产量不同，且“赤霞珠”葡萄酒中的EC产量高于“美乐”葡萄酒。葡萄酒发酵过程中EC质量浓度的测定结果范围为1.0~7.4 μg/L，平均质量浓度为3.9μg/L，测定结果符合国际对葡萄酒中的EC限量标准。

英文摘要:

To study the differences of ethyl carbamate content in the wines from Huailai and Fangshan，two different yeasts（ST and BO213）were selected for the fermentation test to compare the ethyl carbamate content in the wines. Moreover，the comparison between ‘Merlot’ and ‘Cabernet Sauvignon’ were fermented by yeast nutrients（0 g/L，0.3 g/L，and 0.6 g/L） from Huailai was analyzed. The results showed that the ethyl carbamate content in the wines fermented by yeasts（ST and BO213）from Fangshan was higher than in Huailai. The ethyl carbamate content was different in the wines fermented by different yeast nutrients additions with the same yeast，and the ethyl carbamate content in ‘Cabernet Sauvignon’ wine was higher than that in ‘Merlot’ wine. The ethyl carbamate content ranged from 1 to 7.4μg/L and the average content was 3.9 μg/L during the wine fermentation. The ethyl carbamate content results were in line with international standards in wine.

查看全文 查看/发表评论 下载PDF阅读器