北冰红冰葡萄酒发酵工艺优化  

Optimization of fermentation process of Beibinghong ice wine

作　　者：蒋海娇 郭建华[1] 李永翔 史秀 JIANG Haijiao;GUO Jianhua;LI Yongxiang;SHI Xiu(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《中国酿造》2022年第1期192-196,共5页China Brewing

基　　金：黑龙江省自然基金(C2017066);黑龙江省省属高等学校基本科研业务费科研项目(135409506)。

摘　　要：为改善北冰红冰葡萄酒的品质与口感,以北冰红山葡萄为原料,制备北冰红冰葡萄酒。采用单因素试验和正交试验对初始糖度,酵母接种量,发酵温度及初始p H进行优化。结果表明,北冰红冰葡萄酒的最优工艺条件为:酵母接种量4%、发酵温度16℃、葡萄汁初始含糖量360 g/L、初始pH值为3.7。在此最佳发酵工艺条件下,北冰红冰葡萄酒的感官评分为88.3分,酒精度达11.6%vol。北冰红冰葡萄酒澄清透明,果香浓郁,口感酸甜协调,具有冰葡萄酒的典型特征。In order to improve the quality and taste of Bebinghong ice wine,Bebinghong ice wine was made from Bebinghong grape.The initial sugar content,yeast inoculum,fermentation temperature,and initial p H were optimized by single factor test and orthogonal test.The results showed that the optimal process conditions of Bebinghong ice wine were as follows:yeast inoculum 4%,fermentation temperature 16℃,initial sugar content of grape juice 360 g/L,and initial pH 3.7.Under the optimum fermentation conditions,the sensory score of Bebinghong ice wine was 88.3,the alcohol content reached 11.6%vol.Binghong ice wine was clear and transparent,fruity,sweet and sour,with typical characteristics of ice wine.

关 键 词：北冰红 冰葡萄酒 发酵工艺 优化 

分 类 号：TS262.61[轻工技术与工程—发酵工程]