冰葡萄酒发酵过程中成分变化的研究

Research on Composition Variation during Ice Wine Fermentation Process

[目的]研究冰葡萄酒的品质及发酵过程中成分的变化。[方法]以辽宁五女山米兰酒业有限公司提供的威代尔(Vidal)冰葡萄汁为酿酒材料,基于3种发酵温度、3种菌株和9种接种量,设计正交试验,对酿造冰葡萄酒发酵过程中的成分进行分析。[结果]冰葡萄酒成品的理化指标为:酒精度11%、糖度27.8°Brix、干浸出物244.3 mg/L、游离SO236.4 mg/L、总SO265.0 mg/L、氨基酸367.8 mg/L、总酸11.4 mg/L,挥发酸561.0 mg/L。根据冰葡萄酒的实际酿造结果和品质综合评价,冰葡萄酒的发酵温度为12℃,莱蒙特D47为酿造冰葡萄酒质的最佳的酒酵母。[结论]研究可为冰葡萄酒发酵条件的优化及加工技术的提高提供理论依据,同时为其他冰冻类水果的加工研究奠定基础。

[Objective] To study the quality of ice wine and variation of composition during fermentation process.[Method] With Vidal grape provided by Wunvshan Milan Wine Co.,Ltd as material,based on 3 fermentation temperature,3 strains and 9 inoculum,the orthogonal experiment was designed for analysis of composition during ice wine fermentation process.[Result] The physicochemical index is as follows： 11.0% of alcohol,27.8° brix of sugar content,244.3 mg/L of dry extract,36.4 mg/L of free SO2,65.0 mg/L of total SO2,367.8 mg/L of amino acid,11.4 mg/L of total acid and 561.0 mg/L of volatile acid under 12 ℃ after 65 days.On account of comprehensive evaluation for actual fermentation result and ice wine quality,the strain Lemont D47 is the most suitable yeast strain.[Conclusion] The study provides theoretical basis for optimization of ice wine fermentation conditions and processing technique,at the same time,lays a foundation for processing of other icy fruits.