刺葡萄酒酿造工艺优化

Brewing Process Optimization of Vitisdavidii Foex Wine

以感官评价指标,对影响刺葡萄酒品质酿造工艺的初始糖度、发酵温度及发酵时间分别进行单因素及正交试验,最终确定初始糖度20%,发酵温度为28℃,发酵时间8d为最佳酿造工艺,且在此工艺条件下酿造出的刺葡萄酒风味独特、品质好。

Taking the sensory score as evaluation indicators.Influencing factors including initial brix,fermentationtemperature and fermentation time which affected Vitisdavidii Foex wine quality were studied,and fermentation pro-cess of Vitisdavidii Foex Wine optimized by orthogonal experiments.The fermentation process after optimized was asfollows:theinitial brix was 20%,the fermentation temperature was28℃,the fermentation time was 8 days.