The Kyoho grapes is selected as raw material for wine brewing, cleared by adding pectase. The grape juice is concentrated under low-temperature and vacuum-evaporating. Then fermented by yeast. The variations of organic acids for brewing by FFCC2185 and FFCC2186 are detected after fermentation as follows: the tartaric acid contents are 1. 28 g/L and 1. 38 g/L, respectively; the malic acid contents are 7. 21 g/L and 7. 23 g/L,respectively; the contents of lactic acid, citric acid and suc-cinic acid are all less than 1 g/L.
国家科技期刊平台
NSTL
万方数据
维普
