句容产区鲜食葡萄外源加糖发酵的酿酒特性及其工艺优化

Winemaking Characteristics and Process Optimization of Sugar⁃Added Fermentation of Table Grapes from Jurong District

为探索外源加糖发酵对鲜食葡萄酿酒特性的影响,以句容产区两种主栽鲜食葡萄巨峰和夏黑为原料,采用3种商业酿酒酵母进行加糖发酵试验。首先筛选最适酿酒的鲜食葡萄品种和商业酿酒酵母,然后在酵母接种量、发酵温度、糖度等单因素试验基础上,采用Box-Behnken中心组合设计原理,利用响应面法优化发酵的工艺参数。结果表明:巨峰葡萄和DV10商业酿酒酵母分别为最适的鲜食葡萄品种和酿酒酵母;响应面回归方程与试验结果拟合性好,模型可靠;优化得到的最佳发酵参数为酵母接种量0.10%、发酵温度21.5℃、糖度22.9%,该条件下所得酒液酒精度为11.67%vol。

To explore the influence of sugar-added fermentation on the winemaking characteristics of table grapes,two table grape main cultivars,Kyoho and Summer Black,from the Jurong District,were used as raw materials,and three kinds of commercial Saccharomyces cerevisiae strains were employed to carry out sugar-added fermentation experiments.The table grape cultivar and commercial winemaking yeast most suitable for winemaking were screened at first.Then,based on single-factor experiments of the yeast inoculum size,fer-mentation temperature,and sugar content,the fermentation process parameters were optimized by response surface methods based on the principles of the Box-Behnken central combinatorial design.The results showed that Kyoho grape and DV10 commercial Saccharomyces cerevisiae were the best winemaking grape cultivar and yeast,respectively.The response surface regression equations fitted well with the experiment results,and the model was reliable.Optimal fermentation parameters were yeast inoculum size of 0.10%,fermentation tem-perature at 21.5℃,and sugar content of 22.9%,and the resulting alcoholicity of the wine under these condi-tions was 11.67%vol.