不同发酵方法对葡萄小麦复合酒品质的影响

Effects of Different Fermentation Methods on the Quality of Grape-Wheat Compound Wine

为了研究不同发酵方法对葡萄小麦复合酒品质的影响,选取优质的小麦和红提葡萄为试验材料,以单一红提原料酿造的红提葡萄酒为空白,设计了四种不同的发酵方案,分别为单一原料发酵50%再混合发酵(A)、浸渍3 d的红提葡萄醪与糖化48 h的小麦混合发酵(B)、发酵蒸馏后的小麦原酒与浸渍3 d的红提葡萄醪混合发酵(C)、发酵结束的葡萄酒与糖化48 h的小麦混合发酵(D)。发酵结束后,测定单酿酒和复合酒的总糖、总酸、酒精度、干浸出物、花色苷、单宁等特征性指标,结合感官品评,分析四种发酵方法对葡萄小麦复合酒品质的影响,从而确定最佳的发酵工艺。结果显示,B方案的葡萄小麦复合酒的葡萄糖转化为酒精度最彻底,酒精度为9.88%vol,酒体醇厚;总酸略高,为8.1 g/L,但与高酒度、高单宁相匹配,使酒体协调平衡;干浸出物最高,为27.8 g/L,使复合酒香气成熟、饱满、口感浓郁;花色苷、单宁等酚类物质含量最多,使复合酒颜色呈较稳定的红色调,色度最高;复合酒颜色呈深红色、透亮有光泽,香气丰富,各种花香、果香、谷物清香完美融合,酒体醇厚,结构感强,余味较长。因此,浸渍3 d的红提葡萄醪与糖化48 h的小麦混合发酵的效果最好,是最佳的选择。

In order to study the effects of different fermentation methods on the quality of grape-wheat complex wine,four different fermentation projects,A,B,C and D,were designed,respectively,with Red Globe wine as contract,and high quality wheat and Red Globe grape as the experimental material respectively.The four schemes were in turn single raw material fermented 50%respectively before being mixed fermentation(A);mixed fermentation between Red Globe grape mash dipped 3 days and the wheat saccharified for 48 h(B);fermentation mixed the wheat base liquor after fermentation and distillation with Red Globe grape mash dipped 3 days(C);mixed fermentation of a fully fermented wine and the wheat saccharified for 48 h(D).After fermentation,the characteristic indexes of every wines,such as total sugar,total acid,alcohol content,dry extract,anthocyanin and tannin,were determined.Combined with sensory evaluation,effect of four fermentation methods on the quality of grape-wheat compound wines were analyzed,so as to determine the best fermentation process.The results showed that B had the most thorough glucose conversion to alcohol,with 9.88%vol and full-bodied wine;the slightly higher total acid,8.1 g/L,but which made the wine harmonious and balanced by match with higher alcohol and higher tannin;the highest dry extract(27.8 g/L),made the compound wine ripe,full and rich in taste;the most contents of phenolic substances such as anthocyanin and tannin promote the relatively stable red hue of the composite wine,the highest shade.The color of the compound wine was deep red,bright and shiny,and the rich aroma,with a perfect combination of various flowers,fruits and grain fragrance.The wine was full-bodied with a strong structure and a long finish.Therefore,mixed fermentation between Red Globe grape mash dipped 3 days and the wheat saccharified for 48 h,was the best choice among the four options.