作者： 田 超，侯红萍
葡萄酒； 发酵前处理； 综述 |
Research Progress in Pretreatment of Grape Before Fermentation
TIAN Chao and HOU Hongping
College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Modern researches on grape wine have revealed that the color and the quality features of grape wine is mainly determined by polyphenols, and the aroma features of grape wine is mainly determined by terpene, C13-isoprene and its derivatives. In order to increase those efficient compositions in grape wine, a series of technical measures including cold-soak, CO2-soak, heating treatment, pulsed electric field, and dry shrinkage has been developed one after another for effective extraction of efficient compositions from grape before alcohol fermentation. In this paper, the operating mechanism, the advantages and disadvantages, and the research progress in each technical measure were reviewed.
grape wine; pretreatment before fermentation; review