采用新工艺技术酿造特色葡萄酒

Production of Characteristic Grape Wine by New Production Techniques

选用甘肃省当地种植的葡萄,开发出了一种18%vol以上半甜型特色葡萄酒。研究中采用了自然浓缩、续料发酵和使用高抗性复配菌种等关键工艺技术,并对关键工艺参数进行了优化和确定,得出了最佳前酵发酵底物浓度为28%、葡萄酒酵母与NGG酵母复配最佳比例为3∶7、前酵48 h时进行二次续料、二次发酵底物浓度为30%、酵母接种量为发酵液的0.5%、发酵温度为20℃。

In this study, a characteristic grape wine product （half-sweet and 18%vol alcoholicity） had been developed with Gansu local grape as raw materials. Some techniques such as natural concentration, secondary materials-filling fermentation, and the use of high-resistant strains were adopted in the production. The best technical parameters were summed up as follows：the substrate concentration was 28%for the first fermentation, the ratio of grape wine yeast and NGG yeast was 3∶7, 48 h after the beginning of the first fermentation, raw materials was added for the secondary fermentation, and the substrate concentration for the secondary fermentation was 30%, yeast inoculating quantity was 0.5%of the fermenting liquid, and the fermenting temperature was at 20℃.