甘肃产地葡萄酒的酿造研究  

Study on the Brewing of Gansu Grape Wine

作　　者：郭志刚[1] 刘天明[2] 赵长增[1] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《酿酒科技》2008年第2期22-26,共5页Liquor-Making Science & Technology

基　　金：国家863攻关项目(编号2001AA214011);山东省自然科学基金项目(编号Y2005D15)

摘　　要：用分离的3株天然葡萄酒酵母菌株GS13F、GS38A、HYHP3C和商品酵母RC212组合发酵生产原产地干红葡萄酒,葡萄原料赤霞珠和蛇龙珠采自武威。酒样理化指标及香气成分的GC-MS分析结果表明,以天然酵母菌株发酵的酒样,理化指标均符合葡萄酒国标要求,菌株GS38A发酵酒的酒度(7.2%)与RC212(8.0%)接近,而菌株GS13F的发酵香种类多、比例协调,主要有乙酸异戊酯(27.54%)、乙酸苯乙酯(15.67%)和2-苯乙醇(9.85%)。菌株配伍发酵后GS13F产香特性与GS38A、RC212高酒度特性优势互补,且发酵香种类和含量均增加,酒体骨架更为丰厚协调,可用于甘肃产地葡萄酒的生产。Three natural grape wine yeast strains （GSI3F, GS38A, and HYHP3C isolated from Gansu Province） were used respectively or in combination with commercial yeast RC212 for the production of dry red grape wine in the constrast group （both Cabernet sauvignon and Cabemet gemischt harvested from Wuwei in Gansu Province）. The physiochemical indexes of wine samples and GC-MS analysis of the aroma compositions in wine samples showed that the physiochemical indexes of wine samples by natural strains fermentation were in accord with grape wine international demands, the alcoholicity of the wine with strain GS38A（7.2 %）was close to that with RC212（8.0 %）, GS13F strain fermenta. tion produced more aroma compositions mainly including n-Amyl acetate（27.54 %）,2-Phenylethyl acetate （ 15.67 % ）and 2-Phenylethanol （9.85 %）, However, GS13F strain fermentation in combination with GS38A or RC212 could increase aroma compositions and their content and wine taste was more harmonious, which was preferred in Gansu grape wine production.

关 键 词：天然酵母 配伍 产地葡萄酒 酿造 

分 类 号：TS262.6[轻工技术与工程—发酵工程]