...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Australian & New Zealand Grapegrower & Winemaker: national journal of the grape and wine industry >How much sulfur dioxide (SO_2) is needed at bottling?
【24h】

How much sulfur dioxide (SO_2) is needed at bottling?

机译：需要多少二氧化硫(二氧化硫)装瓶?

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The molecular form of SO_2 is responsible for the antimicrobial effects of SO_2 in wine and is calculated using the free SO_2 concentration and wine pH. Beech et al. (1979) found that 0.625 mg/L molecular SO_2 was required to inhibit Saccharomyces andBrettanomyces sp. yeast growth in red wine, with Rankine (1989) and other authors suggesting that up to 0.8 mg/L molecular SO_2 was required in white wines. Thus, to prevent microbiological growth in bottled wine, winemakers should aim to achieve more than 0.8 mg/L molecular SO_2 in white and sweet wines and more than 0.625 mg/L in red wines. Table 1 presents an indication of minimum free SO_2 concentrations required for microbiological control at typical pH levels in white and red wines.
机译：二氧化硫负责的分子形式葡萄酒和二氧化硫的抗菌效果使用免费的二氧化硫浓度和计算酒博士山毛榉et al。(1979)发现,0.625mg / L分子二氧化硫需要抑制酿酒andBrettanomyces sp.酵母的增长红酒,兰金(1989)等作者暗示0.8 mg / L分子白葡萄酒中二氧化硫是必需的。防止微生物的增长瓶装酒,酿酒师的目标应该是实现超过0.8mg / L分子二氧化硫在白色和甜葡萄酒在红酒超过0.625 mg / L。提出了一种最小自由二氧化硫微生物所需的浓度在典型的pH值控制白色和红色葡萄酒。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号