川藏高原葡萄原料对冰酒品质的影响  

Effect of Table Grape Raw Material on the Quality of Ice Grape Wine in Plateau of Sichuan Province

作　　者：孙丛珊 邢亚阁[1] 蒋丽[1] 李玲[1] 车振明[1] 罗建峰 

机构地区：[1]西华大学生物工程学院食品生物技术重点实验室,成都610039 [2]理县塔斯酒庄有限公司,成都624000

出　　处：《食品工业》2015年第7期95-99,共5页The Food Industry

摘　　要：研究了四川西部藏区高原不同的葡萄原料对冰葡萄酒品质的影响。结果表明,葡萄采摘温度一般为-7℃时,酒体品质较好;原料糖酸比值过低,则发酵后感官品质稍差,应选择糖酸比值为46为宜;选择赛美蓉品种的原料酒体品质要优于其他品种;同种原料在不同的立地条件下酒体理化特性有所不同,山地阳坡的葡萄发酵后酒体品质表现最好;通过比较分析,原料破碎度应在100%为宜。The effect of table grape raw material on the quality of ice grape wine in plateau of Sichuan province was investigated. The results showed that the quality of ice grape wine was better when the temperature of ice grape was -7 ℃. The sugar-acid ratio value was 46, and then the quality of ice grape wine was better than that using the grape with low sugar-acid ratio value on the semory analysis. For the variety of grape, the result indicated that the Semillon was the better mw material to produce the grape wine than the others. When the same kinds of materials in different site conditions, the drinks physical and chemical properties was different, and the wine fermented from grape of mountain sunny was better. On the other hand, through comparative analysis, fragmentation of raw materials should be appropriate 100%.

关 键 词：葡萄 原料 冰葡萄酒 品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]