摘要
该研究以新疆红提葡萄为主要原料,加入酿酒葡萄(宝石解百纳、赤霞珠)后制备红提葡萄与酿酒葡萄复合果酒,探讨最佳酿酒葡萄种类,并通过单因素及响应面试验探寻红提葡萄与酿酒葡萄复合果酒的最佳发酵工艺参数。结果表明,最佳酿酒葡萄为赤霞珠,红提葡萄与赤霞珠的质量比为4∶1;最佳发酵工艺条件为发酵温度20℃,初始pH值4.4,初始糖浓度28°Bx。在此优化条件下,发酵所得红提葡萄与酿酒葡萄复合果酒的感官评分为95分,酒精度为8%vol,残糖量为13°Bx,其色泽透亮,口感酸甜,果香浓郁,典型性明显,其理化指标及微生物指标均符合国家相关标准。
In this study,using Xinjiang red grape as the main raw material,the red grape and wine grape compound fruit wine was prepared by adding wine grape (Ruby Ctummyernet,Cabernet Sauvignon).The optimal wine grape type was studied,and the optimal fermentation parameters were explored by single factor and response surface experiments.The results showed that the optimal wine grape type was Cabernet Sauvignon,and the mass ratio of red grape to Cabernet Sauvignon was 4∶1;the optimum fermentation conditions were fermentation temperature 20 ℃,initial pH 4.4,and initial sugar concentration 28 °Bx.Under these optimum conditions,the sensory score of the red grape and wine grape compound fruit wine was 95,the alcohol content was 8%vol,and the residual sugar was 13 °Bx,with bright color,sweet and sour taste,rich fruit aroma,and obvious typicality.Its physicochemical and microbial indicators met the relevant national standards.
作者
薛宇昂
单春会
宁明
杨丽萍
田欢
唐凤仙
XUE Yuang;SHAN Chunhui;NING Ming;YANG Liping;TIAN Huan;TANG Fengxian(College of Food Science,Shihezi University,Shihezi 832000,China)
出处
《中国酿造》
CAS
北大核心
2019年第9期107-111,共5页
China Brewing
基金
区域创新引导计划(2017BA042)
新疆生产建设兵团重点领域创新团队建设计划项目(2017CB012)
关键词
红提葡萄
酿酒葡萄
复合果酒
发酵工艺
优化
响应面法
red grape
wine grape
compound fruit wine
fermentation technology
optimization
response surface methodology
