闽东地区不同海拔高度巨峰葡萄酿酒特性研究  

Wine-Making Characteristics of Kyoho Grape at Different Altitudes in Eastern Fujian

作　　者：任彦莲 陈芦根[1] 蒋元斌[1] REN Yanian;CHEN Lugen;JIANG Yuanbin(Ningde Agriculture Institute,Fu’an,Fujian 355017,China)

机构地区：[1]宁德市农业科学研究所,福建福安355017

出　　处：《酿酒科技》2023年第9期65-68,74,共5页Liquor-Making Science & Technology

基　　金：福建省科技计划项目“闽东鲜食葡萄混酿葡萄酒技术研究”(2020N0082)。

摘　　要：为解决闽东地区巨峰葡萄产量过剩问题,以闽东地区低、中、高3个不同海拔高度的巨峰葡萄为原料对其果实特性和酿酒特性进行研究。结果表明,不同海拔高度的巨峰葡萄所酿制葡萄酒的理化指标和生物指标均符合国家标准;中、高海拔地区葡萄酿制的葡萄酒品质均优于低海拔地区,更适合酿制优品级干红葡萄酒,低海拔地区葡萄更适合酿制普通桃红葡萄酒。In order to solve the problem of overproduction of Kyoho grape in eastern Fujian,the fruit characteristics and wine-making characteristics of Kyoho grape at low,middle and high altitudes were studied.The results showed that physicochemical and biological indexes of the wines made from Kyoho grape at different altitudes were in line with the national standards.The quality of the wines made from grapes at middle and high altitudes was better than that at low altitudes.The grapes at middle and high altitudes were more suitable for making fine dry red wine,and the grapes at low altitudes were more suitable for making ordinary dry rose wine.

关 键 词：闽东 巨峰葡萄 葡萄酒 酿酒特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]