摘要
以山葡萄为原料，选用１４５０，尼克为发酵酵母菌种，发酵温度为２０～２８℃，ｐＨ为３．１～３．６（降酸处理），结合果胶酶处理，通过正交优化设计和单因子设计，进行了全汁纯种密闭发酵实验。实验结果表明：于红山葡萄酒的最佳发酵工艺条件为１４５０菌种，２０～２８℃，ｐＨ３．１，或尼克菌种２８℃，ｐＨ３．１，最适果胶酶浓度为０．３５％，作用时间为２４ｈ。葡萄品种决定于红山葡萄酒的风格，发酵酵母菌种和发酵温度不仅是影响发酵速率的最重要因子，而且还决定于红山葡萄酒的二类香气和色度。果胶酶处理有利于提高于红山葡萄酒的出酒率，提高澄清度。降酸处理可明显降低于红山葡萄酒的酸味。
The results showed that suitable conditions or dry claret fermentation were at 20￣28 ℃ and PH 3.1￣ 3.6 by tising 1450 yeast or at 28 ℃,PH 3.1 and 24 hour with Nickpot. Optimal enzyme density was 0.35 percent.use varieties of grape determined the style ofdry claret. Types of saccharomycete and the temperature or fermentation not only were themost essential factors affectily rate but also determined the second flavor and colour. Pecticenzyme treatment was advantageous to increase the lute or wine--making and the clarification.The treatment of reducing acidity was distinct to alleviate tart flavour in wine.
出处
《沈阳农业大学学报》
CAS
CSCD
1996年第2期120-124,共5页
Journal of Shenyang Agricultural University
关键词
葡萄酒
酵母菌种
发酵温度
果胶酶
claret, saccharomycete, temperature or fermentation,Pectin enzyme,reducingacidity
