Research of carbohydrate,acid,and alcohol change in the fermentation process of vitis amurensis
This experiment mainly analyzed to the dynamic variety of composition in ferment process to the grape juice,such as deoxidize sugar,alcohol,total acid,volatile sour etc.The result of research shows that sugar,acid,alcohol volatile acid and dry designed object take changed regularly.The content of deoxidize sugar drop quickly in the process of preferment.To the ninth day,it slowed down to balance,reduced to less than 4g/L.The content of total acid keeps descending in the ferment,reduced 6.47g/L,the extent highly reached 36.2%.while the content of alcohol keeps rising in the ferment.During the period of hearty ferment,it showed consistency between the speed of the alcohol yielding and that of the sugar descending.After the ninth day,the speed of alcohol yielding becomes slow inclining to balance.The content of the dry lixiviate element increases continuously.The speed was rapid in the first ten days and then it comes to balance.The content of volatile acid continually ascend and had the peak value of 0.59g/L,then it drops slowly.This result can provide certain theoretical gist to explore a suitable ferment condition and improve the craft of making wine.