不同温度对葡萄酒发酵的影响

The Analysis of Sines' Aroma Precipitation Alcohol and pH under Different Fermentation

研究不同温度（25，22，15～20℃）发酵条件下对葡萄酒的酒精含量、pH值的影响。通过试验得出：0325℃条件下酿造的葡萄酒发酵情况最好，酒精含量最高（平均值约为2．5％），酸含量最低（平均pH值约为8．5）；②22℃条件下发酵情况良好，酒精含量较高（平均值约为2．0％），酸含量较低（平均pH值约为8．0）；③室温下的发酵情况较差，酒精含量最低（平均值约为0．3％），酸含量最高（平均pH值约为8．0）。由于室外温度不稳定，室温也会出现温度的小波动，所以室温下（15～20℃）的发酵情况偏差。综上，在25℃的条件下，葡萄酒的各测量指标均达到较好的水平。由于试验中发酵过程未添加任何辅助的发酵剂，属于自然发酵，所以3个温度条件下发酵的葡萄酒酒精含量均较低。

This paper make a study of the effect on alcohol content, pH in different temperature fermentation conditions （25, 22, 15~20 ℃） . The results indicat that ①Under the conditions of 25 ℃, the fermentation conditions are the best, the alcohol content is highest and the average value is about 2.5%. The pH value of the acid content is lowest and the average value is about 8.5; ②Under the condition of 22 ℃, the fermentation condition is just fine, the alcohol content is relatively higher, the average value is about 2.0%. And the acid content is relatively lower, the average pH value is about 8.0; ③The fermentation condition at room temperature is poor, the alcohol content is lowest and the average value is about 0.3%, the pH value of the acid content is lowest and the average value is about 8.0. Due to the unstable outdoor temperature, the room temperature will have small fluctuations, so the fermentation conditions under the room temperature （15~20 ℃） are not good enough. In summary, at the temperature of 25 ℃ , the measurement indexes of wine reached a level of satisfaction. This experiment is a natural fermentation without adding any auxiliary fermentation agent, so the alcohol content of the fermented wine under the three temperature conditions are at a low level.