
Preliminary investigation on quality status of home-brewed wine in Sichuan province
LI Xusheng, PAN Zhendong, WU Biyu, ZHANG Pan, LEI Yutian, HAN Zhenqiong*
China Brewing ›› 2015, Vol. 34 ›› Issue (8) : 115-118.
Preliminary investigation on quality status of home-brewed wine in Sichuan province
31 home-brewed wine samples from Sichuan province which were made in different years and by different brewing processings were randomly selected. The methanol content, alcohol content and total plate count, coliform bacteria and several kinds of pathogenic bacteria were detected, respectively. Finally, the sensory of wine samples was analyzed. The results showed that the sensory quality of most home-brewed wine samples were not pleasure, the average alcohol content in the wine was 11.61%vol (20 ℃), which of three samples were below 7.0%vol (20 ℃). The average methanol content was 0.13 g/L, which of all wine samples did not exceed the standard. The detection results of microorganism in accordance with National Standard, and the SO2 residue in brewing process was controlled within National Standard. According to the investigation and analysis results, some advises combined with brewing theory were proposed to optimize the natural brewing process, and to improve the quality of home-brewed wine.
wine / sensory analysis / alcohol content / methanol / total plate count {{custom_keyword}} /
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