摘要
在对梅鹿辄干红葡萄酒发酵实验数据分析的基础上,系统地研究了发酵过程中4种不同葡萄果梗含量对发酵液比重、p H值以及花色苷含量的影响,确定了酿造梅鹿辄干红葡萄酒的果梗最适宜添加比例为1/6,p H值3.52最适宜葡萄酒发酵,发酵第10天时,比重降至0.996 g/cm3,还原糖含量3.941 g/L,花色苷含量30.046 mg/L,提取充分且葡萄酒发酵稳定。为梅鹿辄干红葡萄酒的酿造和工艺优化提供了重要的理论依据。
Based on the experimental data of Merlot dry red wine fermentation, the effect of four different grape stems content on fermentation liquid proportion, pH and anthocyanin content during fermentation was studied. When the grape stems adding ratio was 1/6, and pH was 3.52, the condition was most appropriate for wine fermentation. On the 10 d of fermentation, the fermentation liquid proportion was 0.996 g/cm^3, reducing sugar content was 3.941 g/L, and anthocyanin content was 30.046 mg/L, the anthocyanin was fully extracted and stable, which provided an important theoretical basis for brewing and process optimization on Merlot dry red wine.
出处
《中国酿造》
CAS
北大核心
2015年第9期58-61,共4页
China Brewing
基金
石河子大学高层次人才科研启动项目(RCZX201431)
哈密地区酿酒葡萄栽培与产业化关键技术研究与示范(2014BA063)
