冰葡萄酒综述.docxVIP

不同活性干酵母对冰酒发酵的影响 姓名：XX 学号：XX 注：页眉，居中，楷体，五号。阅后删除此文本框。摘 要 注：页眉，居中，楷体，五号。阅后删除此文本框。 影响葡萄酒的品质的因素有很多，其中酵母是决定葡萄酒质量风格的关键因素。冰酒酿造中原料葡萄汁含糖量高，发酵温度低，对香气和口感要求更高，所以冰酒酿造对酵母的要求比一般的葡萄酒更为严格。 关键词：葡萄酒；酵母菌种；冰酒酿造 Abstract There are many factors affecting the quality of Wine, yeast is the most critical factor in determining the quality of wine style, because high sugar content of grape juice, low temperature fermentation, higher aroma and taste of quality requirements , the yeast requirements of ice wine fermentation is much stricter than the common wine. Keywords: Wine; Yeast S