北冰红冰葡萄酒发酵工艺优化

Optimization of fermentation process of Beibinghong ice wine

为改善北冰红冰葡萄酒的品质与口感,以北冰红山葡萄为原料,制备北冰红冰葡萄酒。采用单因素试验和正交试验对初始糖度,酵母接种量,发酵温度及初始p H进行优化。结果表明,北冰红冰葡萄酒的最优工艺条件为:酵母接种量4%、发酵温度16℃、葡萄汁初始含糖量360 g/L、初始pH值为3.7。在此最佳发酵工艺条件下,北冰红冰葡萄酒的感官评分为88.3分,酒精度达11.6%vol。北冰红冰葡萄酒澄清透明,果香浓郁,口感酸甜协调,具有冰葡萄酒的典型特征。

In order to improve the quality and taste of Bebinghong ice wine,Bebinghong ice wine was made from Bebinghong grape.The initial sugar content,yeast inoculum,fermentation temperature,and initial p H were optimized by single factor test and orthogonal test.The results showed that the optimal process conditions of Bebinghong ice wine were as follows:yeast inoculum 4%,fermentation temperature 16℃,initial sugar content of grape juice 360 g/L,and initial pH 3.7.Under the optimum fermentation conditions,the sensory score of Bebinghong ice wine was 88.3,the alcohol content reached 11.6%vol.Binghong ice wine was clear and transparent,fruity,sweet and sour,with typical characteristics of ice wine.