酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
2期
76-77,80
,共3页
葡萄酒%酒精度%比重%还原糖
葡萄酒%酒精度%比重%還原糖
포도주%주정도%비중%환원당
grape wine%alcohol content%proportion%reducing sugar
通过用小容器酿造法在自然发酵条件下发酵赤霞珠葡萄品种，发酵过程中多次测定不同时间同一时刻的比重、酒精度和还原糖，研究它们之间的关系，为控制发酵提供实验依据。根据测定发酵葡萄汁中酒精度、比重、还原糖，运用数学方法进行分析、数据拟合，得出酒精度、比重、还原糖三者的函数关系，为Y=1.05974493+0.000482x1－0.006404636x2。
通過用小容器釀造法在自然髮酵條件下髮酵赤霞珠葡萄品種，髮酵過程中多次測定不同時間同一時刻的比重、酒精度和還原糖，研究它們之間的關繫，為控製髮酵提供實驗依據。根據測定髮酵葡萄汁中酒精度、比重、還原糖，運用數學方法進行分析、數據擬閤，得齣酒精度、比重、還原糖三者的函數關繫，為Y=1.05974493+0.000482x1－0.006404636x2。
통과용소용기양조법재자연발효조건하발효적하주포도품충，발효과정중다차측정불동시간동일시각적비중、주정도화환원당，연구타문지간적관계，위공제발효제공실험의거。근거측정발효포도즙중주정도、비중、환원당，운용수학방법진행분석、수거의합，득출주정도、비중、환원당삼자적함수관계，위Y=1.05974493+0.000482x1－0.006404636x2。
In the experiment, small container fermenting method was applied for Cabernet Sauvignon grape under natural fermenting condi-tions. Alcohol content in fermented grape juice, proportion and reducing sugar consumption were measured at the same time in different fer-menting period and their relations were analyzed to provide experimental evidence for fermentation control. Through mathematical analysis and data fitting, the functional relation among alcohol content, proportion and reducing sugar was obtained as follows: Y=1.05974493+0.000482x1-0.006404636x2.
