CN102212431A - 一种冰红葡萄酒的生产工艺 - Google Patents
一种冰红葡萄酒的生产工艺 Download PDFInfo
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 28
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- 238000000855 fermentation Methods 0.000 claims abstract description 28
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
检验项目名称 | 技术标准要求 | 检验结果 |
酒精度%vol | 12±1.0 | 13.0 |
总糖g/L | ≤4.0 | 109.8 |
总酸g/L | 5.0-7.5 | 6.7 |
挥发酸g/L | ≤1.1 | 0.9 |
总二氧化硫mg/L | ≤250 | 171 |
游离二氧化硫mg/L | ≤50 | 9 |
干浸出物g/L | ≥17.0 | 40.9 |
菌落总数cfu/mL | ≤50 | <1 |
大肠菌群MPN/100mL | ≤3 | <3 |
苯甲酸或苯甲酸钠g/kg | ≤0.8 | 未检出 |
铁mg/L | ≤8.0 | 1.0 |
铅mg/L | ≤0.2 | <0.1 |
铜mg/L | ≤1.0 | 0.1 |
无机砷mg/L | ≤0.05 | 0.021 |
铝mg/L | —— | 1.8 |
钡mg/L | —— | <0.3 |
钙mg/L | —— | 97 |
钾mg/L | —— | 1802 |
镁mg/L | —— | 106 |
色度 | —— | 8.8 |
总酚mg/L | —— | 2368 |
杨梅酮mg/L | —— | 1.6 |
槲皮素mg/L | —— | 0.5 |
异鼠李素mg/L | —— | 0.3 |
锦葵素-3-葡糖苷mg/L | —— | 68.1 |
锦葵素-3-乙酰葡糖苷mg/L | —— | 22.9 |
反式白藜芦醇mg/L | —— | 0.3 |
白藜芦醇葡萄糖甙mg/L | —— | 0.3 |
乙醛mg/L | —— | 18.2 |
乙酸乙酯mg/L | —— | 78.9 |
甲醇mg/L | ≤400 | 356 |
1-丙醇mg/L | —— | 120.8 |
2-甲基-1-丙醇mg/L | —— | 52.9 |
1-丁醇mg/L | —— | 2.1 |
2-甲基-1-丁醇mg/L | —— | 44.3 |
3-甲基-1-丁醇mg/L | —— | 193.9 |
乳酸乙酯mg/L | —— | 10.1 |
1-己醇mg/L | —— | 1.4 |
己烯醇mg/L | —— | 3.5 |
糠醛mg/L | —— | 184.0 |
1,4-丁内酯mg/L | —— | 5.9 |
丁二酸二乙酯mg/L | —— | 3.7 |
月桂酸乙酯mg/L | —— | 1.4 |
2-苯乙醇mg/L | —— | 24.0 |
没食子酸mg/L | —— | 76.7 |
儿茶酸mg/L | —— | 4.6 |
对羟苯乙醇mg/L | —— | 24.1 |
丁香酸mg/L | —— | 16.0 |
香草酸mg/L | —— | 2.8 |
对位香豆酸mg/L | —— | 5.7 |
咖啡酰酒石酸mg/L | —— | 10.6 |
检验项目名称 | 技术标准要求 | 检验结果 |
酒精度%vol | 12±1.0 | 12.5 |
总糖g/L | ≤4.0 | 137 |
总酸g/L | 5.0-7.5 | 6.9 |
挥发酸g/L | ≤1.1 | 1.0 |
总二氧化硫mg/L | ≤250 | 166 |
游离二氧化硫mg/L | ≤50 | 14 |
干浸出物g/L | ≥17.0 | 43.2 |
菌落总数cfu/mL | ≤50 | <1 |
大肠菌群MPN/100mL | ≤3 | <3 |
苯甲酸或苯甲酸钠g/kg | ≤0.8 | 未检出 |
铁mg/L | ≤8.0 | 1.2 |
铅mg/L | ≤0.2 | <0.1 |
铜mg/L | ≤1.0 | 0.2 |
无机砷mg/L | ≤0.05 | 0.023 |
铝mg/L | —— | 1.6 |
钡mg/L | —— | <0.3 |
钙mg/L | —— | 102 |
钾mg/L | —— | 1832 |
镁mg/L | —— | 113 |
色度 | —— | 9.3 |
总酚mg/L | —— | 2413 |
杨梅酮mg/L | —— | 1.7 |
槲皮素mg/L | —— | 0.6 |
异鼠李素mg/L | —— | 0.3 |
锦葵素-3-葡糖苷mg/L | —— | 69 |
锦葵素-3-乙酰葡糖苷mg/L | —— | 23.3 |
反式白藜芦醇mg/L | —— | 0.3 |
白藜芦醇葡萄糖甙mg/L | —— | 0.3 |
乙醛mg/L | —— | 17.6 |
乙酸乙酯mg/L | —— | 80.5 |
甲醇mg/L | ≤400 | 214 |
1-丙醇mg/L | —— | 113.1 |
2-甲基-1-丙醇mg/L | —— | 47.6 |
1-丁醇mg/L | —— | 3.0 |
2-甲基-1-丁醇mg/L | —— | 35.7 |
3-甲基-1-丁醇mg/L | —— | 168.7 |
乳酸乙酯mg/L | —— | 13.0 |
1-己醇mg/L | —— | 1.7 |
己烯醇mg/L | —— | 3.9 |
糠醛mg/L | —— | 197.0 |
1,4-丁内酯mg/L | —— | 5.0 |
丁二酸二乙酯mg/L | —— | 3.4 |
月桂酸乙酯mg/L | —— | 1.8 |
2-苯乙醇mg/L | —— | 28.0 |
没食子酸mg/L | —— | 79.7 |
儿茶酸mg/L | —— | 6.1 |
对羟苯乙醇mg/L | —— | 23.4 |
丁香酸mg/L | —— | 16.0 |
香草酸mg/L | —— | 3.2 |
对位香豆酸mg/L | —— | 6.1 |
咖啡酰酒石酸mg/L | —— | 13.4 |
Claims (7)
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Cited By (7)
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CN103114012A (zh) * | 2013-01-09 | 2013-05-22 | 西华大学 | 一种冰石榴葡萄酒的制备方法 |
CN103396910A (zh) * | 2013-07-26 | 2013-11-20 | 西北农林科技大学 | 一种低泡北冰红葡萄起泡酒的制造方法 |
CN103710198A (zh) * | 2013-12-19 | 2014-04-09 | 吉林市金帝酒业有限公司 | 一种冰葡萄酒的制作方法 |
CN105273898A (zh) * | 2015-01-29 | 2016-01-27 | 吉林农业大学 | 一种山葡萄白兰地的加工方法 |
CN107937196A (zh) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | 一种用冰葡萄酿造干型酒的酿造方法 |
CN108441369A (zh) * | 2017-02-16 | 2018-08-24 | 新疆唐庭霞露酒庄有限公司 | 一种冰葡萄酒的制备方法 |
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CN105273898A (zh) * | 2015-01-29 | 2016-01-27 | 吉林农业大学 | 一种山葡萄白兰地的加工方法 |
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CN107937196A (zh) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | 一种用冰葡萄酿造干型酒的酿造方法 |
CN107937196B (zh) * | 2018-01-08 | 2021-01-15 | 吉林华兰德酒庄有限公司 | 一种用冰葡萄酿造干型酒的酿造方法 |
CN109722358A (zh) * | 2019-03-04 | 2019-05-07 | 大连民族大学 | 一种冰酒的制备及采用橡木桶保藏的方法 |
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