混酿法酿造桃红山葡萄酒的工艺研究  

Study on the Blended Production Techniques of Amur Grape Rose Wine

作　　者：南海龙 贺阳[2] 高开慧 李海升 NAN Hailong;HE Yang;GAO Kaihu;LI Haisheng(Mountain wine industry service center of Liuhe county,Liuhe,Jilin,135300,China;Department of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin,130118,China)

机构地区：[1]柳河县山葡萄酒产业服务中心,吉林柳河135300 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《酿酒》2018年第2期75-78,共4页Liquor Making

基　　金：吉林省科技发展计划项目;(编号:20170204049NY)

摘　　要：以山葡萄品种公主白(白色)和北冰红(红色)晚采果实为原料,利用混酿法分别压榨进行清汁低温发酵,原酒按照一定比例混合,经澄清、稳定酿造桃红山葡萄酒,旨在丰富山葡萄酒产品结构、拓宽桃红葡萄酒酿造思路,建立新的完善的桃红葡萄酒生产工艺路线。结果表明,温度控制在11℃~12℃,酒精发酵可平稳进行;原酒混合以北冰红加入公主白进行色度调整,加入了在8%~12%之间,色度为1.22~1.698时感官指标达到最优,感官品评总分为94.6分。结论:混酿法酿造桃红葡萄酒香气的优雅度和复杂性可明显增加,色度更容易控制,操作更便捷、更灵活。The Vitis amurensis Rupr cv.Gongzhubai(white)and Beibinghong(red)late harvest fruit as raw material,the use of mixed brewing method were used.The fruit is pressed respectively and the juice is fermented at low temperature.Raw wine in accordance with a certain percentage of mixed,and then after clarification and stability treatment,rose wine was brewed out.The purpose of this study is to enrich the structure of wild grape wine products and broaden the brewing ideas of rose wine,and to establish a new and perfect production process of rose wine.The results showed that alcohol fermentation could be carried out at 11~12℃with temperature control.Adding Beibinghong to Gongzhubai for the raw wine mixture,adding amount is 8%~12%.At this time,the chromaticity is 1.22~1.698,the sensory indexes are optimized,and the total score of sensory evaluation is 94.6.Conclusion:The elegance and complexity of the aroma of rose wine produced by mixed brewing method can be increased obviously.At the same time,chromaticity is easier to control,the operation is more convenient and flexible.

关 键 词：混酿法 桃红葡萄酒 混合 色度 

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]