低温结合超声波工艺酿造低醇甜白葡萄酒的研究  

Low Alcohol Sweet White Wine Brewing by Low Temperature Treatment Combined with Ultrasonic Technology

作　　者：崔艳 梁丽雅 尹吉泰 吕文 张军 CUI Yan;LIANG Li-ya;YIN Ji-tai;LV Wen;ZHANG Jun(Department of Food Science and Bio-Engineering,Tianjin Agriculture University,Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China;Sino-French Joint-venture Dynasty Winery Ltd.,Tianjin 300402,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津农产品加工工程技术中心,天津300384 [2]中法合营王朝葡萄酿酒有限公司,天津300402

出　　处：《保鲜与加工》2018年第6期89-94,99,共7页Storage and Process

基　　金：天津市农业科技成果转化与推广项目(201502130).

摘　　要：以天津汉沽茶淀玫瑰香葡萄为原料,采用低温结合超声波工艺对已经SO2终止发酵的玫瑰香白葡萄原酒进行进一步处理,通过研究不同处理温度(-2、2、6℃,室温对照)、不同低温处理时间(1、3、5、7 d)以及不同的超声波处理时间(40 kHz/10 min、40 kHz/20 min)对低醇玫瑰香白葡萄酒各项理化指标和感官指标的影响,确定最适低温结合超声波处理白葡萄酒的工艺条件。结果表明,在-2℃低温下处理葡萄原酒5 d,并结合40 kHz超声波处理葡萄原酒20 min,可有效地终止后期低醇甜白葡萄原酒的继续发酵。在此工艺条件下,可获得微生物稳定性高的具有高品质的低醇甜白葡萄酒。Using Muscat grapes from Tianjin Hangu as raw material, low temperature technique combined with ultrasonic method were applied to treat the raw sweet white wine terminated alcohol fermentation by SO2. The effect of different low temperature(6 ℃,2 ℃,-2 ℃,room temperature as control), different low temperature treatment time(1, 3, 5, 7 d) and different ultrasonic treatment time(40 kHz/10 min, 40 kHz/20 min) on the physical and sensory index of low alcohol wine were investigated, and the optimal technique was determined. The results showed that, the low-alcohol sweet white wine with high microbiological stability and quality could be obtained by low temperature treatment at-2 ℃ for 5 d combined with 20 min of ultrasonic treatment(40 kHz).

关 键 词：玫瑰香白葡萄 低温 超声波 终止发酵 低醇葡萄酒 

分 类 号：TS262.61[轻工技术与工程—发酵工程]