摘要
目前我国对风干葡萄酒的研究处于起步阶段,酿造工艺还不完善,产品较少。试验以‘赤霞珠’葡萄为试材,以风干程度、酵母添加量、初始pH为影响因素,通过单因素结合响应面试验优化了‘赤霞珠’风干葡萄酒的酿造工艺。结果表明,本研究中‘赤霞珠’风干葡萄酒最佳酿造工艺条件为风干程度26.0%、初始pH3.7、酵母添加量210 mg·L^(-1)。在此条件下,酿造的‘赤霞珠’风干葡萄酒酒精度为15.5%,酒体清澈透亮、丰满协调、口感柔和、香气特征突出、余味绵长,感官评分达到93.50分。
At present,the research on air-dried wine in China is still in initial stage,and mature products and processes have not yet been formed.In this experiment,'Cabernet Sauvignon'grapes were used as the test material,and the degree of air-drying,yeast addition and initial pH were used as the influencing factors to optimize the brewing process of'Cabernet Sauvignon'air-drying wine through single-factor combined with response surface experiments.The results showed that the optimum brewing conditions of'Cabernet Sauvignon'air-dried wine were as follows:air-dried degree 26.0%,initial pH value 3.7,yeast addition 210 mg·L^(-1).Under these conditions,the alcohol content of'Cabernet Sauvignon'air-dried wine was 15.5%(Vol),the wine was clear and bright,full and harmonious,with a soft taste,outstanding aromatic characteristics and a long aftertaste,and the sensory score reached 93.50 points.
作者
西晨旭
胡涛
冯敬轩
金亚楠
闫帆
熊科钰
王平
牛见明
XI Chenxu;HU Tao;FENG Jingxuan;JIN Yanan;YAN Fan;XIONG Keyu;WANG Ping;NIU Jianming(School of Food Science and Technology,Shihezi University,Shihezi 832000,China)
出处
《中外葡萄与葡萄酒》
北大核心
2024年第4期117-123,共7页
Sino-Overseas Grapevine & Wine
基金
国家大学生创新创业项目(202210759047)
新疆生产建设兵团财政科技计划项目(RCZK2021B36)
新疆生产建设兵团石河子市金融项目(2023NY02-1)。
关键词
赤霞珠
风干葡萄酒
发酵工艺
响应面优化
Cabernet Sauvignon
air-dried wine
fermentation process
response surface optimization
