新疆琐琐葡萄和赤霞珠葡萄的酿酒研究  

Wine production using Xinjiang Vitis vinifera L. and Cabernet Sauvignon

作　　者：邸翔[1] 李凌智[1] 赵立[1] 阿不都拉.阿巴斯[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《中国酿造》2009年第10期158-161,共4页China Brewing

摘　　要：研究了新疆琐琐葡萄和赤霞珠葡萄在发酵过程中还原糖、总酸、酒精度、色度的变化情况,并通过感官评价和理化指标分析得出:琐琐葡萄和赤霞珠葡萄的酒精发酵过程基本一致,酒精度分别为9.2%vol和9.8%vol,残糖分别为2.5g/L和1.7g/L;琐琐葡萄酒的总酸和色度均低于赤霞珠葡萄酒,总酸分别为4.29g/L和7.67g/L,色度分别为0.498和0.687;琐琐葡萄酒色浅口感柔和,赤霞珠葡萄酒色泽优美、酒体丰满。The variations of reducing sugar, total acid, alcohol degree and color intensity during fermentation of Xinjiang Vitis vinifera L. and Cabernet Sauvignon were studied. According to sensory evaluation and physicochemical analysis, the alcohol fermentation processes of Vitis vinifera L. and Cabemet Sauvignon were similar. At the end of alcohol fermentation, the alcohol degrees of Vitis vinifera L. and Cabemet Sauvignon wine were 9.2%vol and 9.8%vol respectively, and the residue sugar contents were 2.5 g/L and 1.7 g/L, respectively. The total acid content and colority of Vitis vinifera L. wine were 4.29 g/L and 0.498 respectively, both of which were lower than those of Cabemet Sauvignon wine （7.67 g/L and 0.687）. The Vitis vinifera L. wine was soft with light color, while the Cabemet Sauvignon wine was full body with graceful color.

关 键 词：琐琐葡萄 赤霞珠 葡萄酒 酒精发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]