终止发酵法酿造“赤霞珠”低醇甜红葡萄酒的工艺

Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon' Based on Termination of Fermentation

以宁夏贺兰山东麓产区生长的优质"赤霞珠"葡萄为试材,采用终止发酵法,研究了酿造低醇甜红葡萄酒的关键工艺技术。结果表明:酿造低醇甜红葡萄酒,原料达到技术成熟度的含糖量为218.3g·L^(-1),总酸含量为6.6g·L^(-1);酿造最优参数为原料在18℃低温浸渍60h;发酵温度控制在25℃;有效抑制酒精发酵的SO2浓度为200mg·L^(-1),温度降至0℃;明胶澄清葡萄酒的最佳使用量为60mg·L^(-1);葡萄酒感官综合分析平均值87分,B级酒,质量优良。

The high quality ＇Cabenet Sauvignon＇ grapes grown in Ningxia Helan Mountain areas were used as test materials. Key technology of low-alcohol sweet red wine by fermentation termination were studied. The results showed that during brewing the low-alcohol sweet red wine, the sugar content of raw materials for technical maturity was 218. 3 g · L^-1 ,the total acid content was 6.6 mg· L^-1 optimal parameters for the brewing was that raw materials should be dipped at 18 ℃for 60 hours ; fermentation temperature should be controlled at 25 ℃. ;concentration of SO2 for inhibitting alcohol fermentation was 200 mg· L^-1 ,and the temperature should be dropped to 0 ℃. Optimum usage of gelatin to clarify the wine was 60 mg· L^-1 ;comprehensive analysis of the average wine sensory was 87 points,the level of the wine was Class B,which was of good quality.