无醇‘赤霞珠’红葡萄酒工艺条件的优化

Optimization of Process Conditions for Non-alcohol‘Cabernet Sauvignon’Red Wine

脱醇葡萄酒生产中,由于脱醇原理及设备不同,其工艺之间也存在差异,生成的产品也各有特点。以‘赤霞珠’干红葡萄酒为原料,采用不同冷冻浓缩处理将葡萄酒中的部分水分以固态方式去除后,再经真空蒸馏法进行脱醇,优化工艺。设置不同的冷冻浓缩率、旋蒸时间、旋蒸温度工艺参数进行单因素及复合因素试验,以脱醇效果和感官评分进行评价。结果表明,冷冻浓缩率为25%、旋蒸温度35℃、旋蒸时间45 min为最佳的工艺参数。通过对‘赤霞珠’红葡萄原酒冷冻浓缩后经真空蒸馏法可缩短旋蒸时间,降低旋蒸温度,改善无醇葡萄酒的品质。

In the production of dealcoholized wine,due to the different dealcoholization principle and equipment,there are differences in the process,and the products have their own advantages and disadvantages.The'Cabernet Sauvignon'dry red wine was used as raw material,part water in wine was removed in solid state by different freezing concentrates,and then dealcoholization was carried out by vacuum distillation to optimize the process.Different dealcoholization process parameters were set for freeze concentration rate,rotary evaporation time and rotary evaporation temperature for single factor and composite factor experiments,the dealcoholization effect and sensory score were used as the standard.The results showed that the optimal process parameters were freeze concentration of 25%,rotary evaporation temperature of 35℃and rotary evaporation time of 45 min.This process can shorten the steaming time,reduce the steaming temperature and improve the quality of non-alcohol wine.