威代尔冰酒葡萄原料迟采过程中理化指标的变化  

Changes of physical and chemical indicators of Vidal varietal icewine raw material in late harvested

作　　者：刘娜[1] 张军翔[1] 陈方圆 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏森淼兰月谷酒庄,宁夏银川750004

出　　处：《食品与机械》2016年第2期28-30,54,共4页Food and Machinery

基　　金：国家科技支撑计划(编号:2013BAD09B00)

摘　　要：以贺兰山东麓产区威代尔葡萄(Vidal)为研究对象,测定其在迟采过程中果实糖度、酸度、pH、百粒重、出汁率等理化指标的变化。结果表明:随着原料的过熟,果穗果粒出现了变化,有的果粒出现"干化",有的果粒出现了"贵腐",糖度逐渐上升,酸度、百粒重、出汁率等下降,后熟60d左右达到401g/L的糖度(以葡萄糖计)。在贺兰山东麓的气候条件下,原料在经过60d左右的迟采情况下,可达到生产冰葡萄酒的原料要求。The main factors influencing the icewine quality is raw material.This paper illustrates the changes of Vidal grape＇s physical and chemical indicators in the Helan mountain foothill belt in late harvest,aiming to provide the basic roles for the production of regional ice wine.The indicators like brix,titratable acidity,pH,the weight per hundred berries,and juice rate were measured in the process to determine the changes.The result reveals that with the over ripening of raw material,the clusters and the berries have changed a lot.Some berries dried out,and some berries were infected as noble rot.Brix gradually increased,and titratable acidity,pH,the weight per hundred berries decreased respectively.On 1st December,the brix reached 401g/L of sugar（glucose）.Under the circumstances of Helan mountain,the raw material of Vidal can reach the request for making icewine when harvested 60 days later than the ripening.

关 键 词：冰葡萄酒 威代尔 葡萄 理化指标 

分 类 号：TS262.6[轻工技术与工程—发酵工程]