发酵前处理对无核白葡萄干酒品质的影响研究

The Effects of Fermentation Pretreatment on the Quality of Wine Produced by Seedless White Raisins

研究发酵前处理方法对无核白葡萄干酒品质的影响,以无核白葡萄干为原料,研究复水料液比、复水温度、复水时间对葡萄汁的理化指标和感官指标的影响,以及发酵前葡萄汁的初始糖度、p H值、发酵温度、酵母接种量对葡萄干酒酒精度的影响进行分析实验。结果表明,在复水料液比为1∶4、复水温度50℃、复水时间4 h的条件下得到的葡萄汁品质最佳。同时酵母接种量为5%、初始糖度为24%、初始p H3、发酵温度22℃,该条件下发酵的葡萄干酒的酒精度可达14.2%vol。通过实验研究,初步探索出无核白葡萄干酒发酵前处理的方法及处理参数,为本地区葡萄及葡萄酒产业发展提供技术支持。

The effects of fermentation pretreatment on the quality of wine produced by seedless white raisins were explored. With seedless white raisins as raw material, the effects of rehydration solid-liquid ratio, rehydration temperature, and rehydration time on physiochemical indexes and sensory indexes of grape juice were investigated. Besides, the effects of the initial sugar content and p H value of gape juice, fermentation temperature, and yeast inoculating quantity on wine alcoholicity were analyzed. The results suggested that, as rehydration solid-liquid ratio was 1：4, rehydration temperature was at 50 ℃, and rehydration time was 4 hours, the produced grape juice had the best quality, meanwhile,as the initial sugar content was 24 %, yeast inoculating quantity was 5 %, the initial p H was 3, and fermentation temperature was at 22 ℃, alcohol content of the produced wine reached up to 14.2 %vol. This study had obtained the optimum pretreatment parameters of wine by seedless white raisins, which provided technical support for the development of local grape grape wine industry.