摘要
以毛葡萄NW196夏季果为原料,生产低醇甜型毛葡萄酒。利用果胶酶对毛葡萄汁进行澄清;用SO2、山梨酸钾和纳他霉素对毛葡萄酒进行中途抑制发酵。结果表明,果胶酶浓度为40～60 mg/L,处理时间为12～16 h时对毛葡萄汁澄清的效果比较好;60 mg/L SO2与100 mg/L纳他霉素协同中途抑制发酵的效果最好;酿制的低醇甜型毛葡萄酒果香浓郁,酒体饱满,典型性强。
First-crop NW196 grape was used as raw materials to produce low-alcohol sweet wine （clarified by pectinase and halfway inhibited fermentation by potassium sorbate, SO2 and natamycin）. The results showed that satisfactory clarifying effects of vitis quinquangularis grape juice could be achieved as pectinase concentration was 40-60 mg/L and clarifying time was 12 - 16 h, the combination of 60 mg/L SO2 and 100 mg/L Natamycin could achieve the best halfway inhibited fermentation effects. The produced low-alcohol sweet vitis quinquangularis grape wine had strong and mellow aoma, full wine-body and strong typicality.
出处
《酿酒科技》
北大核心
2012年第1期86-88,共3页
Liquor-Making Science & Technology
基金
广西农业科学院基金资助项目(2007032)
关键词
葡萄酒
低醇
甜型毛葡萄酒
中途抑制发酵
工艺
grape wine
low-alcohol
sweet Vitis Quinquangularis grape wine
halfway inhibited fermentation
technology
