加糖对自酿葡萄酒理化性质的影响

Effects of Sugaring on the Physicochemical Properties of Home-Brewed Wine

以山葡萄为材料,通过模拟家庭自酿葡萄酒的酿制过程,探究加糖(冰糖和砂糖)对自酿葡萄酒中酒精度以及糖类、总酸、甲醇和杂醇油含量的影响.结果表明:自酿葡萄酒时加糖显著降低了酒液的酸度,且酒液中总糖和还原糖含量较对照组均显著增加;冰糖组和砂糖组酒液中甲醇含量均显著高于对照组,但3组的甲醇含量均符合国家标准(国家标准≦0.4mg/mL);酒液中杂醇油含量在国家规定含量(白酒的杂醇油标准≦2.00mg/L)范围内;不同加糖方式与甲醇含量存在显著相关性,自酿葡萄酒时加糖量应≦1∶10.

To explore the effects of sugaring （rocky sugar and granulated sugar） on the contents of alcohol, saccharides, total acid, methanol and fusel oil in the home-brewed wine, the brewing process of wine was simulated with vitis amurensis as materials. The results showed that sugaring significantly decreased the acidity of wine and,compared with the control group,increased the contents of total sugar and rever- tose in wine. The content of methanol was significantly higher than that in the control group, and the contents of methanol in the three treated groups were all below the national standard （national standard. ≦0.4 g/L）. The content of fusel oil in wine was under national standard （≦2.00 mg/L）. It can be con- cluded that there is a significant correlation between the contents of methanol in home-brewed wine and the amount of added sugar,and the amount of added sugar should be ≦1 ： 10.