9种鲜食葡萄酿制葡萄酒的品质研究

Wine quality with nine cultivars of table grape

选用我国南方主要栽培的9种鲜食葡萄为酿酒原料进行酿酒,并对所酿造葡萄酒的酿酒特性、理化性质及感官指标进行了检测分析。结果表明,9种葡萄酒中白罗莎里奥和爱神玫瑰总糖含量高于国家标准,其他基本指标均符合国标;由香妃酿造葡萄酒其发酵更为彻底,其次为夏黑无核、醉金香、巨玫瑰和摩尔多瓦。各葡萄酒的pH值在合理的范围内(3.71~4.17)。感官评分方面,以夏黑无核、摩尔多瓦和巨玫瑰所酿葡萄酒的品质较好,其感官评分分别为85.0分、82.5分和82.0分。根据酿酒工艺特性、理化性质及感官评价的结果,综合判定9种鲜食葡萄品种中,夏黑无核、巨玫瑰和摩尔多瓦在葡萄酒加工中具有较优的加工潜力。

Nine cultivars of table grape cultured in South China were used as raw materials for wine making.The brewing characteristics,physicochemical properties and sensory indexes of the wines were determined and analyzed.The results showed that most basic indicators of the wines were in line with the national standard,while the total sugar content of the Rosario Bianco and Sultanina Rose wine was higher than the standard.The fermentation of Xiangfei was more complete,followed by Summer Black,Zuijinxiang,Jumeigui and Moldova.The pH of all wines was within a reasonable range(3.71-4.17).Through sensory evaluation,the qualities of wines brewed by Summer black,Moldova and Jumeigui were better,and the sensory evaluation score was 85.0,82.5 and 82.0,respectively.Based on the brewing characteristics,physicochemical properties and sensory evaluation of all wines,it was determined that the Summer black,Jumeigui and Moldova had more potential in wine processing among the 9 cultivars of table grape.