熊岳白冰葡萄酒酿造工艺的优化  

Optimization of Brewing Process for Xiongyue White Ice Wine

作　　者：贾金辉[1] 高鲲[1] 秦宁 JIA Jinhui;GAO Kun;QING Ning(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《酿酒》2025年第2期130-132,共3页Liquor Making

基　　金：辽宁省教育厅科研项目(LJKMZ20222105),熊岳白葡萄抗寒性及酿造工艺技术研究。

摘　　要：以熊岳白葡萄为原料酿造熊岳白冰葡萄酒,并利用响应面对试验数据进行优化处理,得到最佳酿造工艺:熊岳白葡萄初始糖度360.3 g/L,焦亚硫酸钾添加量103.9 mg/L,果胶酶添加量47.3 mg/L。以此工艺酿造的熊岳白冰葡萄酒酒精度高达12.5%vol。Using Xiongyue white grapes as raw material to produce Xiongyue white ice wine,and optimizing the experimental data using response surface methodology,the optimal brewing process was obtained:initial sugar content of Xiongyue white grapes was 360.3 g/L,potassium metabisulfite addition was 103.9 mg/L,and pectinase addition was 47.3 mg/L.The Xiongyue white ice wine brewed with this technique has a high alcohol content of 12.5%vol.

关 键 词：熊岳白 冰葡萄酒 响应面 优化 

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]