无醇‘赤霞珠’红葡萄酒工艺条件的优化  

Optimization of Process Conditions for Non-alcohol‘Cabernet Sauvignon’Red Wine

作　　者：陈方圆 何曦 郑明鹏 李亚军 张军翔[2] CHEN Fangyuan;HE Xi;ZHENG Mingpeng;LI Yajun;ZHANG Junxiang(College of Agriculture,Ningxia University,Yinchuan 750021,China;College of Food and Wine,Ningxia University/Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学食品与葡萄酒学院/葡萄与葡萄酒教育部工程研究中心,宁夏银川750021

出　　处：《中外葡萄与葡萄酒》2023年第4期56-61,共6页Sino-Overseas Grapevine & Wine

基　　金：国家重点研发计划项目(2019YFD1002500)。

摘　　要：脱醇葡萄酒生产中,由于脱醇原理及设备不同,其工艺之间也存在差异,生成的产品也各有特点。以‘赤霞珠’干红葡萄酒为原料,采用不同冷冻浓缩处理将葡萄酒中的部分水分以固态方式去除后,再经真空蒸馏法进行脱醇,优化工艺。设置不同的冷冻浓缩率、旋蒸时间、旋蒸温度工艺参数进行单因素及复合因素试验,以脱醇效果和感官评分进行评价。结果表明,冷冻浓缩率为25%、旋蒸温度35℃、旋蒸时间45 min为最佳的工艺参数。通过对‘赤霞珠’红葡萄原酒冷冻浓缩后经真空蒸馏法可缩短旋蒸时间,降低旋蒸温度,改善无醇葡萄酒的品质。In the production of dealcoholized wine,due to the different dealcoholization principle and equipment,there are differences in the process,and the products have their own advantages and disadvantages.The'Cabernet Sauvignon'dry red wine was used as raw material,part water in wine was removed in solid state by different freezing concentrates,and then dealcoholization was carried out by vacuum distillation to optimize the process.Different dealcoholization process parameters were set for freeze concentration rate,rotary evaporation time and rotary evaporation temperature for single factor and composite factor experiments,the dealcoholization effect and sensory score were used as the standard.The results showed that the optimal process parameters were freeze concentration of 25%,rotary evaporation temperature of 35℃and rotary evaporation time of 45 min.This process can shorten the steaming time,reduce the steaming temperature and improve the quality of non-alcohol wine.

关 键 词：冷冻浓缩 真空蒸馏脱醇法 无醇葡萄酒 ‘赤霞珠’干红葡萄酒 

分 类 号：TS262.61[轻工技术与工程—发酵工程]