贵人香葡萄生产白兰地原酒发酵工艺的研究

Optimization of Fermentation Process of Italian Riesling Brandy

以新疆玛纳斯产区贵人香葡萄为原料,选取发酵温度、初始pH值、初始糖度为影响因素,采用响应面法分析各因素对贵人香果酒品质的影响并优化得到最佳工艺参数。后进行蒸馏,得到适合消费者口味的贵人香白兰地原酒。结果表明,贵人香果酒最佳发酵工艺条件为:发酵温度14℃、初始pH值3.6、初始糖度21°Bx。在此条件下发酵所得果酒酒精度为12%vol,感官评分为94分,经蒸馏后得到酒精度为65%vol、酒体色泽透亮、口感醇厚、果香浓郁的贵人香白兰地原酒。

Taking Italian Riesling grapes from Manas,Xinjiang as raw materials,and selecting fermentation temperature,initial pH and initial sugar as the influencing factors,we adopted the response surface method to analyze the effects of each factor on the quality of Italian Riesling wine,and optimized the process parameters.Then distillation was performed to produce Italian Riesling brandy catering to the taste of consumers.The results showed that the optimum fermentation conditions for Italian Riesling wine were as follows:the fermentation temperature was 14℃,the initial pH was 3.6 and the initial sugar was 21°Bx.Under the above conditions,the alcohol content of the produced wine was 12%vol,and its sensory score was 94 point.The alcohol content after distillation was 65%vol.The produced brandy was clear and transparent,with mellow taste and rich fruit aroma.