增糖方法对灰比诺葡萄酒质量的影响

Effects of Different Sugar Addition Methods on the Quality of Pinot Gris Grape Wine

对4种调整糖度方法对葡萄酒质量的影响进行了比较,采用的葡萄品种为灰比诺,可溶性固形物为19.5oBrix,通过不同的调整糖度措施使可溶性固形物提高2.5oBrix,达到22oBrix。4种调整糖度方法分别为:直接往葡萄汁中加入蔗糖;往葡萄汁中加入68oBrix浓缩葡萄汁;冷冻除冰使葡萄汁浓缩和借助反渗透机器浓缩葡萄汁。结果表明,在调整糖度幅度为2.5oBrix的情况下,不同调整糖度方法对葡萄酒的质量影响不大。

The effects of four different sugar addition methods on the quality ofpinot gris grape wine were investigated.Pinot Gris juice was 19.5°Brix. The four sugar addition methods were applied to increase soluble solids by 2.5°Brix （reach 22°Brix）. The four sugar addition methods were performed as follows： direct addition of cane sugar in grape juice; addition of 68°Brix concentrated grape juice; grape juice concentration by freezing and deicing; and grape juice concentration by reverse-osmosis machine. The results indicated that there was no obvious difference in grape wine quality by the use of the four sugar addition methods as soluble solids increased by 2.5°Brix.