自酿葡萄酒生产工艺及过程中的质量控制研究

Detection and quality control method of home-brewed wine

目的通过对自酿葡萄酒成品进行标准检测及酿酒工艺的危害分析、关键控制点分析,探究各流程对成酒品质的影响,为自酿葡萄酒的质量控制提供理论依据。方法以传统的破碎酿造法手工生产自酿葡萄酒,并按照国家标准对自酿葡萄酒与商业化生产的葡萄酒进行感官、理化及卫生指标检测。结果通过对比检测结果发现,自酿葡萄酒与商业葡萄酒均符合国家规定的检测限值,但自酿葡萄酒的品质较商业葡萄酒仍有一定差距,尤其自酿葡萄酒的挥发酸和甲醇含量较高,分别为1.1 g/L和389 mg.结论自酿葡萄酒酿造过程中产生指标差异的主要原因在于杂菌污染及操作规范2个关键步骤,针对以上问题,本文对自酿葡萄酒的设备及用料质量、发酵过程、贮存及稳定性处理4方面进行了关键点控制。

Objective To explore the influence between technological process and the quality of products, establish the operation specification and provide theoretical basis to the quality control of home-brewed wine, by hazard analysis, quality control point analysis and standard analysis to home-brewed wine products. Methods Home-brewed wine was made by traditional broken brewing method, and then the sensory evaluation and physicochemical and health indicators of home-brewed wine and commercially produced wine were detected by national standard methods. Results The physicochemical and health indicators of home-brewed wine and the commercially produced wine were all below the national standard detection limits, but there was still a gap between them. The volatile acids and methanol content of home-brewed wine were 1.1 g/L and 389 mg, which was higher than the commercially produced wine. Conclusion The problem of the disparity index of home-brewed wine exists in 2 key procedures, the living contaminants and non-standard operation. Aiming at above problem, we made key point control at 4 aspects: equipment and quality of materials, fermentation process, storage and disposal of stability.