含糖量对山葡萄酒苹果酸-乳酸发酵的影响

Effect of sugar content on malolactic fermentation of wild grape wine

以东北高寒地区产的山葡萄酿造的山葡萄酒为研究对象,探究山葡萄酒苹果酸-乳酸发酵过程中含糖量对其pH值、总酸、苹果酸-乳酸转化程度、总糖的影响。山葡萄酒中的葡萄糖含量对其pH值的升高、总酸的降低及苹果酸乳酸转化程度均有影响。在4个梯度葡萄糖含量的山葡萄酒中,含糖量为10.67 g/L的山葡萄酒其pH升高值(0.18)、总酸度降低值(6.05 g/L)最大,苹果酸乳酸转化程度最高。

Using the wild grape wine which was made of wild grape in the cold area of northeast as research object, the effect of sugar content on pH, total acid, malolactic conversion extent and total sugar content during malolactic fermentation process was investigated. The glucose content in wild grape wine would affect the pH increasing, total acid content decreasing and malolactic conversion extent. For the contents of glucose in wild grape wine, when the glucose content was 10.67 g/L, the pH value increased the most （0.18）, the total acid decreased the most （6.05 g/L）, and the malolactic conversion rate was the highest.