低温带皮浸渍发酵对薏斯琳干白葡萄酒品质的影响  

Effects of low-temperature soaking with grape skin brewing on the quality of Resling dry white wine

作　　者：王志锋[1,2] 王春霞[1] 李金婷[1] 李胜元[1] 路福平[1] 

机构地区：[1]天津工业微生物重点实验室天津科技大学生物工程学院,天津300457 [2]山东密水葡萄酿酒有限公司,山东高密261500

出　　处：《中国酿造》2011年第2期104-107,共4页China Brewing

摘　　要：采用低温带皮浸渍、澄清汁发酵的工艺酿造薏斯琳干白葡萄酒。以传统酿造工艺为对照,研究了发酵前对葡萄原料适度破碎,添加适量的果胶酶和SO2,在6℃下带皮浸渍、采用澄清汁发酵的酿造工艺(简称新工艺)对山东胶东地区的薏斯琳干白葡萄酒品质的影响。结果表明,冷浸渍48h、清汁发酵温度18℃处理条件下获得的葡萄酒香气成分更为复杂,通过分析,得知采用新工艺对品质较好的薏斯琳原料酿造的干白葡萄酒,质量优于传统酿造工艺。Resling dry white wine was brewed with a new technology of soaking with grape skin under low temperature and fermented with clarified juice. Traditional fermentation technology was used as control, and effect of technology of crushing before fermentation, addition of pectinase, SO2 and fermentation with clarified juice on quality of Resling dry white wine in Jiaodong area in Shandong was studied. The results showed that composition of aroma of white wine is more complex after soaking for 48h and fermentation with clarified juice under 18%. Further analysis showed that quality of Resling dry white wine brewed with new technology better than that of with traditional technology. New technology could improve the quality of the wine brewed with good Resling grape.

关 键 词：低温带皮浸渍 发酵 薏斯琳葡萄 干白葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]