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赤霞珠干酒优化工艺及质量控制研究 被引量:9

Technology Optimization and Quality Control of Cabernet Sauvignon Dry Wine
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摘要 以赤霞珠葡萄为原料,分析了葡萄成熟度质量控制指标及干化处理措施,提出了赤霞珠干酒的优化工艺参数。结果表明,赤霞珠葡萄完全成熟时总糖含量达226 g/L,延迟5 d采摘总糖含量为242 g/L;干化技术处理时间约8 d,总糖含量达到270~290 g/L;优化工艺浸渍发酵的最佳时间为12 d;浸渍发酵温度应控制在24~28℃为宜,按此最优工艺参数制得的赤霞珠干酒,酒液呈深宝石红色,澄清、光亮透明,香气浓郁、协调,口感柔顺、醇厚,单宁含量较高,结构感强劲,具有该品种的典型风格特点。 Optimization process parameters of brewing Cabernet Sauvignon dry wine were proposed through analyzing maturity indicators of Cabernet Sauvignon grapes and studying drying technologies. The results showed that, the optimal technologies were as follows: Cabernet Sauvignon grapes were picked(total sugar content was 242 g/L)5 days after normal harvest(total sugar content was 226 g/L), and then drying treatment was carried out for 8 days until the total sugar content of grapes reached 270~290 g/L. The optimal maceration and fermentation time was 12 days and the fermentation temperature should be controlled at 24~28 ℃. The obtained Cabernet Sauvignon dry wine presented deep ruby red color, clear and full body, rich and typical grape variety aroma, harmony taste and strong structure with high tannin content, and with the typical style of the dry wine characteristics.
作者 曹芳玲
出处 《保鲜与加工》 CAS 北大核心 2016年第6期107-110,共4页 Storage and Process
关键词 赤霞珠干酒 干化 优化工艺 质量控制 Cabernet Sauvignon dry wine drying optimization process quality control
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