北冰红冰葡萄酒优化发酵工艺的研究  

Study on the Optimization of Fermentative Technology for Beibinghong Ice Wine

作　　者：刘文玉[1] LIU Wenyu(The scientific research institute of light industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China)

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2018年第4期115-116,共2页Liquor Making

摘　　要：本文主要研究了以北冰红冰葡萄汁为原料,经葡萄酒酵母CICC 31604发酵,通过单因素试验,确定了其最佳发酵参数为:主发酵温度为25℃,主发酵时间8天,后发酵温度18℃,后发酵时间22天,陈酿温度12℃,陈酿时间145天。The study focused on the optimization of fermentation by wine yeast CICC 31604 using Beibinghong ice grape juice as material.Through single factor experiments, the optimal fermentation parameters were determined as follows： the chief fermentation time was 8 days at 25℃; the post-fermentation time was 22 days at 18℃; aging time was 145 days at 12℃.

关 键 词：北冰红冰葡萄酒 优化 发酵工艺 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]