| 巨峰冬葡萄成品酒的感官品评和理化指标测定 |
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| 引用本文： | 战吉宬,廖天生,李长龙,何宏悉.巨峰冬葡萄成品酒的感官品评和理化指标测定[J].南方园艺,2013(6):44-47. |
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| 作者姓名： | 战吉宬 廖天生 李长龙 何宏悉 |
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| 作者单位： | [1]中国农业大学葡萄酒科技发展中心,北京100083 [2]柳州市现代农业投资有限公司,北京100083 |
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| 摘 要： | 通过分析比较应用优化工艺酿造的柳州巨峰冬果酒、柳州巨峰夏果酒、市售巨峰酒，并与传统酿造工艺酿造的赤霞珠干红葡萄酒进行感官品评和理化指标测定。结果表明：巨峰冬果酒的各项理化指标和感官品评得分均高于巨峰夏果酒和市售巨峰酒，与赤霞珠干红葡萄酒各项指标接近。
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| 关 键 词： | 巨峰冬葡萄成品酒 感官品评 理化指标 |
Sensory Evaluation and Determination of Physicochemical Indexe for Wine Made from Winter Kyoho Grape |
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| ZHAN Ji-Cheng,LIAO Tian-sheng,LI Chang-long,HE Hong-xi.Sensory Evaluation and Determination of Physicochemical Indexe for Wine Made from Winter Kyoho Grape[J].Guangxi Horticulture,2013(6):44-47. |
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| Authors: | ZHAN Ji-Cheng LIAO Tian-sheng LI Chang-long HE Hong-xi |
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| Institution: | 1. Wine Technology Development Center of ChinaAgricultural University, Beijing 100083 ; 2. Liztzhou Modern Agricultural Investment Co. Ltd. ) |
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| Abstract: | by analysing and comparing Liuzhou kyoho winter fruit wine, Liuzhou kyoho summer fruit wine and kyoho wine saled on the maker which are brewed by the optimizing technology, and through the sensory evaluation and physic- ochemical indexes of cabernet sauvignon dry red wine which is brewed by the traditional brewing technology, the result showed that each physicochemical index and sensory evaluation of kyoho winter fruit wine is higher than those of kyoho summer fruit wine and kyoho wine sold on the maket and is close to each index of cabernet sauvignon dry red wine. |
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| Keywords: | finished wine of kyoho winter grape sensory evaluation physicochemical indexes |
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