山葡萄“双红”干红酒热浸提酿造工艺的优化

The Optimization of Hot Dipping Fermentation Process of "Shuanghong" Dry Red Wine

[目的]为大规模利用山葡萄"双红"酿造干红酒提供理论依据。[方法]采用热浸提发酵工艺对山葡萄品种"双红"进行酿造试验。[结果]热浸提酿造的最佳工艺条件为:酒精发酵温度为30℃,发酵液pH为3.4,酵母接种量为6%;与传统酿造工艺相比,热浸提酿造工艺生产葡萄酒,其干浸出物、残糖、酯和色度、花色素均高,分别为29.1、29.0、1.26 g/L和5.26L、1 241 mg/L。[结论]应用此工艺可以大规模酿造山葡萄酒。

[Objective] The aim of this study was to provide the theory basis for large-scale brewing mountain grapes ＂double red＂ dry red wine.[Method] The hot dipping fermentation process was used to brew mountain grapes ＂double red＂ dry red wine.[Result] The best brew conditions of hot dipping fermentation process was：the temperature of ethyl alcohol ferments was 30 ℃,pH was 3.4,yeast vaccination quantity was 6%.The hot dipping fermentation process raised the dry extract,residual sugar,ester,chromaticity,colored pigment to 29.1,29.0,1.26 g/L,5.26 and 1 241 mg/L,compared to the traditional fermentation process.[Conclusion] The fermentation process could be used in large-scale brewing mountain grapes ＂double red＂ dry red wine.