霞多丽干白葡萄酒两种澄清工艺的对比探讨  

Comparative discuss on two kinds of clarification technologies for Chardonnay dry white wine

作　　者：郜成军 王焕香[1] 商华[1] 傅晓方[1] 赵晓宁[1] 朱亚楠[1] 郑紫淼 冯振亮[1] 武文强[1] GAO Chengjun;WANG Huanxiang;SHANG Hua;FU Xiaofang;ZHAO Xiaoning;ZHU Ya nan;ZHENG Zimiao;FENG Zhenliang;WU Wenqiang(COFCO Greatwall Winery CO.Ltd, Hebei Huailai 075400)

机构地区：[1]中国长城葡萄酒有限公司,河北怀来075400

出　　处：《中外葡萄与葡萄酒》2017年第4期54-57,共4页Sino-Overseas Grapevine & Wine

摘　　要：澄清度是衡量葡萄酒外观质量的重要指标。本文以霞多丽葡萄作为试验材料,分别采用传统低温澄清工艺和悬浮澄清工艺获得葡萄汁,并对其理化指标、发酵进程、出酒率、原酒的理化指标以及感官指标进行对比分析,探索悬浮澄清工艺的具体操作参数。结果表明,悬浮澄清工艺耗时短、出酒率高,可以节约能耗,感官品质与传统低温澄清工艺无明显差异。Clarity is an important index in the evaluation of wine appearance.In this experiment,Chardonnay grape variety was used as the research material,obtained grape juice using traditional low temperature clarification process and suspending clarification process,respectively.The physical and chemical index,fermentation process,yield of liquor and sensory characteristics of the wine were discussed,and the specific process parameters of suspending clarification process were explored.The results showed that,suspending clarification process required much less time,with high liquor yield and energy saving.There was no significant difference in sensory quality between two kinds of clarification technologies.

关 键 词：霞多丽干白葡萄酒 悬浮澄清 低温澄清 出酒率 酒质 

分 类 号：TS262.61[轻工技术与工程—发酵工程]