Journal of Jishou University(Natural Sciences Edition)

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Effects of Sugaring on the Physicochemical Properties of Home-Brewed Wine

LIU Haichun,YANG Dongmei,LI Junnian,YE Qing,ZHANG Ying,YAO Meihua,WU Siyao   

  1. (College of Life Resources and Environmental Sciences,Jishou University,Jishou 416000,Hunan China)
  • Online:2017-09-25 Published:2017-11-02


To explore the effects of sugaring (rocky sugar and granulated sugar) on the contents of alcohol,saccharides,total acid,methanol and fusel oil in the home-brewed wine,the brewing process of wine was simulated with vitis amurensis as materials.The results showed that sugaring significantly decreased the acidity of wine and,compared with the control group,increased the contents of total sugar and revertose in wine.The content of methanol was significantly higher than that in the control group,and the contents of methanol in the three treated groups were all below the national standard (national standard:≤0.4 g/L).The content of fusel oil in wine was under national standard (≤2.00 mg/L).It can be concluded that there is a significant correlation between the contents of methanol in home-brewed wine and the amount of added sugar,and the amount of added sugar should be ≤1∶10.

Key words: vitis amurensis, home-brewed wine, methanol, fusel oil

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