CAO Fangling.Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon’ Based on Termination of Fermentation[J].Northern Horticulture,2016,40(19):152-156.[doi:10.11937/bfyy.201619038]
终止发酵法酿造“赤霞珠”低醇甜红葡萄酒的工艺
- Title:
- Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon’ Based on Termination of Fermentation
- Keywords:
- methond of termination of the fermentation; ‘Cabernet Sauvignon’grape; low alcohol sweet red wine; technology
- 文献标志码:
- A
- 摘要:
- 以宁夏贺兰山东麓产区生长的优质“赤霞珠”葡萄为试材，采用终止发酵法，研究了酿造低醇甜红葡萄酒的关键工艺技术。结果表明：酿造低醇甜红葡萄酒，原料达到技术成熟度的含糖量为218.3 g?L-1，总酸含量为6.6 g?L-1；酿造最优参数为原料在18 ℃低温浸渍60 h；发酵温度控制在25 ℃；有效抑制酒精发酵的SO2浓度为200 mg?L-1，温度降至0 ℃；明胶澄清葡萄酒的最佳使用量为60 mg?L-1；葡萄酒感官综合分析平均值87分，B级酒，质量优良。
- Abstract:
- The high quality ‘Cabenet Sauvignon’ grapes grown in Ningxia Helan Mountain areas were used as test materials.Key technology of low-alcohol sweet red wine by fermentation termination were studied.The results showed that during brewing the low-alcohol sweet red wine,the sugar content of raw materials for technical maturity was 218.3 g?L-1，the total acid content was 6.6 mg?L-1;optimal parameters for the brewing was that raw materials should be dipped at 18 ℃ for 60 hours;fermentation temperature should be controlled at 25 ℃;concentration of SO2 for inhibitting alcohol fermentation was 200 mg?L-1,and the temperature should be dropped to 0 ℃.Optimum usage of gelatin to clarify the wine was 60 mg?L-1；comprehensive analysis of the average wine sensory was 87 points,the level of the wine was Class B，which was of good quality.
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备注/Memo
作者简介：曹芳玲（1973-），女，宁夏银川人，硕士，副教授，现主要从事葡萄酒酿造工艺的教学与科研等工作。E-mail：caofl1105@163.com.基金项目：宁夏回族自治区科技厅自然基金资助项目(NZ14231)。