稳定工艺对干红葡萄酒花色素苷的影响

Influence of stabilization techniques on anthocyanin of dry red wine

研究了后处理稳定工艺中对干红葡萄酒花色素苷影响的因素,采用正交试验方法筛选出最佳的工艺组合。结果表明,各影响因素的主次顺序为下胶量>冷冻时间>过滤方法,即A>B>C,最优酒精发酵工艺条件为A2B2C1,即下胶量为60mg/L,冷冻时间为10d,过滤方法为硅藻土1次过滤,最为合适。

Influence of stabilization techniques on anthocyanin of dry red wine was studied in the paper. Through orthogonal tests, the optimal conditions were determined. The results showed that： the influence of different factors was sorted as clarifier amount〉 refrigeration time 〉filtration, i.e., A〉B〉C. The optimal conditions for alcohol fermentation was A2B2C1, i.e., 60 mg/L wine clarifier amount, refrigeration for 10 d, filtration with diatomaceous earth for one time.