北冰红山葡萄酒CO_2浸渍发酵工艺研究

Carbonic maceration techniques of Beibinghong Amur grape wine

以北冰红山葡萄为原料酿制山葡萄酒,通过试验确定CO_2浸渍时间为10 d,浸渍温度为31℃时浸渍效果最佳。在单因素试验的基础上,利用响应面法对北冰红山葡萄酒的发酵工艺条件进行优化。结果表明,最优发酵工艺条件为酵母添加量160 mg/L,发酵温度21℃,发酵时间23 d,在此条件下制得北冰红山葡萄酒的平均酒精度为10.40%vol。

Using Beibinghong Amur grape as main raw material, Beibinghong Amur grape wine was prepared. The optimum carbonic maceration ef- fect was obtained as time 10 d, and temperature 31℃. According to the single factor experiments, the fermentation technology was optimized by re- sponse surface methodology. The results showed that the optimal fermentation technology was yeast addition 160 mg/L, fermentation temperature 21 ℃, fermentation time 23 d. Under these conditions, the average alcohol content of the Beibinghong Amur grape wine was 10.40%vol.