酿酸
3.Using the optimum sugar content and technological conditions of fermentation,as well as maturation technics on alcoholic fermentation and acetic acid fermentation of apple juice,the high content of total acids and better flavor,products could obtained.
4.Used Cabernet Sauvignon red wines and Chardonnay white wines as materials, changes of 11 phenolic acids during fermentation and aging process were assessed in this study, also the effect of three different oak barrels on the contents of 11 phenolic acids was investigated.
5.The experiment used acetic acid as rennet to reduce the cost of cheese, through the single factor and orthogonal test, result showed that best parameter of the cheese coagulated by acetic acid was 0.15% acetic acid,50℃,1.0% bacteria, 1.5h cheddar time, the changes of proteolysis and microorganism were determined during ripening of cheese to validate the reasonability of technics.
6.Leaving the juice to mix with the woody bits produces tannin which gives red wine its well known weight and complex flavor.
8.Results showed that the sugar content of Merlot and Chardonnay was changed with a ?S curve in Shihezi zones while its acids showed a downtrend curve in the beginning of August 1. With the best wine quality in Shihezi, the sugar/acid were between 30￣40 in Merlot and the sugar/acid were between 28￣37 in Chardonnay.
