肉桂酸终止低醇葡萄酒酒精发酵的工艺优化

Optimization of Terminating Alcohol Fermentation Technique of Low-Alcohol Muscat Hamburg Wine by Cinnamic Acid

以天津汉沽"玫瑰香"葡萄为原料酿造低醇葡萄酒,以添加SO_2终止发酵为对照,以酒精度、酵母菌致死率和稳定性等重要理化指标及感官评价为检测依据,比较了单纯添加不同浓度的肉桂酸(100、150、200、250 mg/L),以及肉桂酸(50、75、100、125 mg/L)协同SO_2(60 mg/L)共同终止酒精发酵对酿造低醇葡萄酒品质的影响,并采用高效液相色谱法检测了最终成品酒中肉桂酸的含量。结果表明:单纯添加肉桂酸组和肉桂酸协同SO_2组均优于对照组(单纯SO2组),其中单纯添加250 mg/L肉桂酸终止发酵能获得品质最高且稳定性最好的低醇葡萄酒,其酒精度为6.32%(V/V),酵母菌致死率达98.58%。所酿低醇玫瑰香葡萄酒呈浅玫瑰红色,澄清透明,果香、酒香平衡,酸甜适中,无酵母味,具有一定的玫瑰香的品种香。该低醇葡萄酒中肉桂酸检测含量为62 mg/L。

With Muscat Hamburg grape from Tianjin Hangu as raw material to brew low-alcohol wine,the important physico-chemical indexes including alcohol content,mortality rate of yeast,microbial stability,and sensory evaluation were used as detection indicators,and at the same time,terminating fermentation with plain sulfur dioxide was used as control,the effects of terminating alcohol fermentation by different concentration(100 mg/L,150 mg/L,200 mg/L,250 mg/L)of single cinnamic acid and the combination of sulfur dioxide(60 mg/L)and cinnamic acid(50 mg/L,75 mg/L,100 mg/L,125 mg/L)on the quality of low-alcohol wine were compared.The content of cinnamic acid in the finished low-alcohol wine was detected by HPLC.The results showed that both single cinnamic acid group and the combination group of cinnamic acid and sulfur dioxide were better than the control group.The low-alcohol wine terminated fermentation with 250 mg/L cinnamic acid had best quality and stability with an alcohol content of 6.32%(V/V)and high mortality rate of yeast of 98.58%.Which had light rose color,clear and transparent appearance,balanced fruity and alcohol aroma,moderate sour and sweet taste,typical grape variety flavor,and no yeast smell.The cinnamic acid content in the low-alcohol wine was 62 mg/L.