[1]崔艳,吕文,王允航,等.糠醛对低醇葡萄酒酿造的影响[J].北方园艺,2015,39(02):112-115.[doi:10.11937/bfyy.201502031]
　CUI Yan,LYU Wen,WANG Yun-hang,et al.Effect of Furfural on Brewing of Low Alcohol Wine[J].Northern Horticulture,2015,39(02):112-115.[doi:10.11937/bfyy.201502031]

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糠醛对低醇葡萄酒酿造的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷期数: 2015年02 页码: 112-115 栏目: 出版日期: 2015-01-30

Title:: Effect of Furfural on Brewing of Low Alcohol Wine

作者:: 崔艳1; 吕文2; 王允航1; 付荣霞1; 梁丽雅1; (1.天津农学院食品科学与生物工程学院，天津市农副产品深加工技术工程中心,天津 300384；2.中法合营王朝葡萄酿酒有限公司，天津 300402)

Author(s):: CUI Yan1; LYU Wen2; WANG Yun-hang1; FU Rong-xia1; LIANG Li-ya1; (1.Food Science and Biological Engineering Department，Tianjin Agricultural University,Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384；2.Sino-French Joint-Venture Dynasty Winery Ltd.，Tianjin 300402)

关键词:: 葡萄酒; 糠醛; 低醇; 抑制剂

Keywords:: wine; furfural; low alcohol; inhibitor

DOI:: 10.11937/bfyy.201502031

文献标志码:: A

摘要:: 以“玫瑰香”葡萄为试材，研究了糠醛的不同添加量、不同添加时机和不同发酵温度对葡萄酒的酒精度、残糖、总酸、挥发酸等重要理化指标的影响，从而获得糠醛酿造低醇葡萄酒的最佳工艺条件。结果表明：糠醛确实可降低葡萄酒的酒精度，减少挥发酸含量，但是对残糖、总酸的影响不明显。在20℃下，发酵中期添加60 mg/L的糠醛抑制剂，可获得7.12%（v/v）的低醇干葡萄酒，具有酒精度低，果香新鲜，稳定性高且舒顺易饮的特性。

Abstract:: Taking grape of ‘Muscat Hamburg’ as material,different amounts of furfural，different adding time of furfural and different fermentation temperatures were studied by determining alcohol content，residue sugar，total acid，volatile acid and stability of the wines.The results showed that the influence of furfural on alcohol content were significantly，but those on residue sugar，total acids were not obvious.The optimal conditions of brewing the low alcohol dry wine were adding furfural 60 mg/L in the middle of exponential growth phase and fermenting at 20℃.The dry white wine had lower alcohol content 7.12% (v/v)，higher stability，and it was fresh，fruity and easy drinking.

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备注/Memo

第一作者简介：崔艳（1972-），女，硕士，副教授，研究方向为葡萄酒发酵。E-mail：cytau0311@126.com.

更新日期/Last Update: 2015-02-25