白起泡葡萄酒发酵工艺的优化  

Optimization of Fermentation Technology forWhite SparklingWine

作　　者：俞然 张彦聪 周晓芳 王芳 王辉 王博 张军 YU Ran;ZHANG Yan-cong;ZHOU Xiao-fang;WANG Fang;WANG Hui;WANG Bo;ZHANG Jun(Sino-French Joint-venture Dynasty Winery Ltd.,Tianjin 300402,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]中法合营王朝葡萄酿酒有限公司,天津300402 [2]天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品研究与开发》2022年第10期166-171,共6页Food Research and Development

基　　金：中央引导地方科技发展专项(21ZYCGSN00410);天津市技术创新引导专项(21YDTPJC00910)。

摘　　要：以霞多丽葡萄为原料研制起泡葡萄酒,从原料产地的选择、果胶酶的选择、酵母的选择、氧化的控制、二次发酵酵母的选择和二次发酵温度的控制几个方面进行试验。试验得出白葡萄酒发酵工艺的参数为选用在8月下旬、9月上旬采收的宁夏芦花台产区的霞多丽葡萄,17℃~18℃下用法国L2型果胶酶澄清15 h,酒精发酵前添加复合抗氧化剂,选用法国M2酵母进行酒精发酵,17℃下用法国X1酵母进行二次发酵。在此条件下酿造的白起泡葡萄酒呈禾杆黄色,色泽鲜明,具有浓郁的热带水果香气和优雅的酒香,纯正细腻,酒体醇厚,清爽适口,具杀口力。Chardonnay grape was used as raw material to develop sparkling wine.The experiment was carried out in the following aspects:the origin of raw materials,the selection of pectinase,yeast,and secondary fermentation yeast,the control of anti-oxidation and the temperature control of secondary fermentation.The parameters of white wine fermentation process derived from experiments were described as follows:Chardonnay grape harvested in late August and early September in Ningxia Luhuatai production area was selected;French L2 pectinase was used for 15 h clarification at 17℃-18℃;compound antioxidant was added before alcoholic fermentation,and French M2 yeast was selected for alcoholic fermentation;French X1 yeast was used for secondary fermentation at 17℃.Under these conditions,the white sparkling wine was straw yellow with bright color and possessed rich tropical fruit aroma and elegant wine aroma,which were pure and delicate,full-bodied,refreshing and palatable.

关 键 词：起泡葡萄酒 霞多丽 果胶酶 酵母 抗氧化 温度 

分 类 号：TS262.6[轻工技术与工程—发酵工程]