葡萄小麦复合酒原料混合比例的优化

Optimization of Mixing Ratio on Raw Material of Grape-Wheat Compound Wine

为了研究葡萄小麦复合酒不同原料的混合比例对复合酒品质的影响,以葡萄、小麦为主要原料,用不同比例的未发酵的葡萄汁与糖化后的小麦混合发酵,并测定干浸出物、花色苷含量等指标,以确定最佳的复合比例。结果表明,复合酒最佳的原料配比为葡萄醪∶糖化后的小麦3∶1,在该混合比例下,经过发酵后总糖1.2 g/L,滴定酸6.49 g/L,干浸出物41.9 g/L,酒精度9.57%vol,单宁0.508 g/L,花色苷7.51 mg/L,可溶性固形物11 g/L。在此工艺下酿造的葡萄小麦复合酒呈淡粉色,酒香和葡萄香味浓郁,口感细腻,回味悠长。

In order to study the effects of different mixing proportions of raw material on the quality of grape-wheat compound wine, grape and wheat were taken as the main raw materials to ferment by mixing different proportions of unfermented grape juice with saccharized wheat, further the indexes such as dry extract and anthocyanin were determined the best mixing proportion. The results showed that the optimum technological parameters of grape-wheat wine were that the ratio of unfermented grape to saccharified wheat was 3 ∶1, which obtained total sugar 1.2 g/L, titration acid 6.49 g/L, dry extract 41.9 g/L, alcohol content 9.57%vol, tannin 0.460 g/L, anthocyanin7.51 mg/L, and soluble solid 11 g/L in sample. The grape-wheat complex wine brewed by this process was pale pink in color, with intense wine and grape fragrances, delicate taste and long aftertaste.