北冰红山葡萄冰葡萄酒酿造工艺的研究

Study on the Production Techniques of Beibinghong Ice Grape Wine

以北冰红山葡萄为原料,进行了冰葡萄酒酿造研究实验,旨在初步确定北冰红山葡萄冰葡萄酒酿造工艺,为山葡萄冰酒的开发与研究提供理论依据.结果表明,温度控制为13～15℃,经过25～30d后原汁完成酒精发酵,原酒理化及感官指标均满足优质冰酒要求,感官品评总分96.75分.结果证明,北冰红山葡萄是一种理想的冰葡萄酒酿造原料.

Beibinghong amur grape was used to produce ice grape wine and its production techniques were studied in this paper to provide theoretical evidence for the development of ice grape wine.The results suggested that,25～30 d fermentation of original juice with temperature controlled at 13 ～ 15 ℃ could produce excellent base wine （physiochemical indexes and sensory indexes in accord with the requirements of quality ice wine,and sensory evaluation score was 96.75）.The experiments proved that Beibinghong arnur grape is an ideal grape species for ice grape wine production.