|Table of Contents|

Effect of Furfural on Brewing of Low Alcohol Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年02
Page:
112-115
Research Field:
Publishing date:

Info

Title:
Effect of Furfural on Brewing of Low Alcohol Wine
Author(s):
CUI Yan1; LYU Wen2; WANG Yun-hang1; FU Rong-xia1; LIANG Li-ya1
(1.Food Science and Biological Engineering Department，Tianjin Agricultural University,Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384；2.Sino-French Joint-Venture Dynasty Winery Ltd.，Tianjin 300402)
Keywords:
wine; furfural; low alcohol; inhibitor
PACS:
-
DOI:
10.11937/bfyy.201502031
Abstract:
Taking grape of ‘Muscat Hamburg’ as material,different amounts of furfural，different adding time of furfural and different fermentation temperatures were studied by determining alcohol content，residue sugar，total acid，volatile acid and stability of the wines.The results showed that the influence of furfural on alcohol content were significantly，but those on residue sugar，total acids were not obvious.The optimal conditions of brewing the low alcohol dry wine were adding furfural 60 mg/L in the middle of exponential growth phase and fermenting at 20℃.The dry white wine had lower alcohol content 7.12% (v/v)，higher stability，and it was fresh，fruity and easy drinking.

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Last Update: 2015-02-25