酵母菌和果胶酶对干红葡萄酒发酵浸提的影响  

The Influence of Yeast and Pectinase on Fermentation of Dry Red Wine

作　　者：王建刚[1] 刘玉田[1] 时磊[1] 孙婧超[1] 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005

出　　处：《酿酒科技》2010年第8期40-42,45,共4页Liquor-Making Science & Technology

摘　　要：采用CIELAB法研究蛇龙珠干红葡萄酒酿造过程中颜色的变化规律,探讨不同酵母和果胶酶对原料葡萄色素的浸提作用及引起颜色变化的影响情况。结果表明,蛇龙珠干红葡萄酒酿造过程中,红色色调值在发酵前期迅速上升,颜色在第3天最深;后期逐渐下降;黄色色调值逐渐上升;果胶酶对颜色的影响略高于酵母;Zymaflore F15酵母促进果香的生成;而Actiflore F33酵母转化乙醇能力较高;Lafase HE果胶酶对单宁、色素的浸提更加有利;而Optizyme果胶酶有利于酒液的澄清;Zymaflore F15酵母与Lafase HE果胶酶组合,更适于酿造更显果香、圆润、平衡和醇厚的蛇龙珠干红葡萄酒。The change of color for Cabernet Gernischet dry red wine in brewing process was studied by CIELAB method.In the same time,differ-ent yeast and pectinase having different influence of the color change in the brewing process also take into considered.The results showed that the color was deepest at the third day;red tone was reached a peak in the early period of fermentation,and then kept falling in the evening;yellow tone was going up in the whole process;the influence of color for pectinase slightly higher than the yeast;the yeast Zymaflore F15 can promote the generation of aroma;the yeast Actiflore F33 has the high ability of ethyl alcohol transformed;the pectinase Lafase HE is advantageous to lix-iviate the tannin and pigment;the pectinase Optizyme help to clarify the wine;combination of the yeast Zymaflore F15 and the pectinase Lafase HE is more suitable for brewing the Carbernet Gernischet dry red wine which is fruity,round,elegant and thick.

关 键 词：蛇龙珠干红葡萄酒 颜色 CIELAB 酵母 果胶酶 

分 类 号：TS262.6[轻工技术与工程—发酵工程]