工艺条件对寒地山葡萄酒生物降酸的影响探究  

Effects of technology conditions on bio-deacidification of Vitis amurensis wine in cold region

作　　者：高鹏飞[1] 丁玉萍[1] 刘东旭[1] 刘悦[1] 战力峰 张宇录 GAO Pengfei DING Yuping LIU Dongxu LIU Yue ZHAN Lifeng ZHANG Yulu(Institute of Applied Microbiology, College of Life Science, Jiamusi University, Jiamusi 154007, China)

机构地区：[1]佳木斯大学生命科学学院应用微生物研究所,黑龙江佳木斯154007

出　　处：《中国酿造》2016年第12期90-93,共4页China Brewing

基　　金：佳木斯大学校长创新创业基金项目(xzyf2016-29);佳木斯大学研究生科技创新项目(YZ2016_009)

摘　　要：寒地山葡萄具有营养物质丰富、酸度高和糖度低等特点。该研究采用单因素试验法,探究了pH、酒精度、含糖量及SO_2含量对酒类酒球菌(Oenococcus oeni)450 PreAC的降酸能力的影响。为改善山葡萄酒的风味,酿造感官、质量与品质俱佳的山葡萄酒提供依据。结果表明,山葡萄酒初始pH值在3.20~3.60,酒精度为10.5%vol^14.5%vol,SO_2含量20 mg/L和糖含量10.67 g/L时有利于启动苹果酸-乳酸发酵。Vitis amurensis in cold region has the characteristics of rich nutrition, high acidity and low sugar. By single factor experiments, the effects of pH, alcohol content, sugar content and SO2 content on deacidification ability of Oenococcus oeni 450 PreAC were researched, which could improve the wine flavor and provide the basis for brewing wine with excellent sensory and quality. The results showed that initial pH was 3.20-3.60, alcohol content was 10.5%vol-14.5%vol, SO2 content was 20 mg/L, sugar content was 10.67 g/L, the conditions were conducive to starting malolactic fermentation.

关 键 词：山葡萄酒 降酸 工艺条件 

分 类 号：Q93-3[生物学—微生物学] TS261.4[轻工技术与工程—发酵工程]