摘要
[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.
[ Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [ Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [ Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A＇s percentage content of esters was 28.82% while that of B was 27.10% ; craft A＇s percentage content of acids was 2.20% while that of B was 1.24% ; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml. The result indicates that the wine brewed by craft A was aromatic and had special flavor. [ Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.
基金
Supported by Wuling Mountaionus Area Study Center Opening Fund( WLYF-2012002)
