玛卡发酵型葡萄酒的酿造工艺研究

Fermentation technology of maca fermented wine

以玛卡和赤霞珠葡萄为主要发酵原料,通过酿酒酵母SC203进行发酵生产出具有保健功能的玛卡发酵型葡萄酒。在单因素试验基础上结合正交试验对玛卡发酵型葡萄酒酿造工艺进行优化研究,确定发酵工艺最佳条件为发酵温度30℃、玛卡粉添加量4%、SO_2添加量90 mg/L,并添加壳聚糖0.05%进行澄清,在此最优条件下研制的玛卡发酵型葡萄酒感官评分为95分,酒精度为12.4%vol,酒体澄清有光泽,具有独特玛卡的风味。

Using maca and Cabernet Sauvignon grape as main raw material, the maca grape wine with healthcare function was fermented by Saccharomyces cerevisiae SC203. Based on the single factor experiments, the maca grape wine fermentation process were optimized by orthogonal experiments as follows： fermentation temperature 30℃ , maca powder addition 4%, SO2 addition 90 mg/L. The clarifying agent was chitosan, with addition 0.05%. Under the optimum condition, the sensory score and alcohol content of the wine was 95 and 12.4%vol, respectively. The maca grape wine had maea unique flavor with clear and shiny body.