摘要
为了改善寒地葡萄酒酸度过高的问题,以寒地栽培的“贝达”葡萄为原料,研究了混合降酸工艺对干型葡萄酒品质的影响。根据葡萄酒理化指标和感官评定的结果,最优的混合降酸工艺为:利用CaCO3和K2CO3对葡萄汁进行化学降酸,然后利用TIB型降酸酵母进行低温酒精发酵,再进行苹果酸-乳酸发酵。该工艺下葡萄酒总酸含量降低了9.26 g/L,感官评定总分较高,与市售“赤霞珠”酒样相近。但是与市售的欧亚种葡萄酒相比,该工艺生产的葡萄酒仍存在缺陷,在后续研究中应从调整化学降酸幅度和酒精发酵工艺的角度来改进工艺,进一步提高寒地干型葡萄酒的品质。
In order to improve the problem of excessive acidity of wines in cold regions,the effects of mixed deacidfication process on the quality of dry wines were studied using Beta grapes cultivated in cold regions.According to the results of physicochemical indexes and sensory evaluation of wine,the optimal mixed deacidfication process was as follows:grape juice was chemically deacidficated with CaCO3 and K2CO3,then TIB acid-reducing yeast was used for alcohol fermentation at low temperature,and then malic acid-lactic acid fermentation was carried out.Under this process,the total acid content of the wine was reduced by 9.26 g/L.And the total score of sensory evaluation of the wine was higher,which was similar to commercial Cabernet Sauvignon wine.However,compared with the commercial wine made from Vitis vinifera grapes,the wine produced under this technology still had some shortages.In the follow-up study,the technology should be improved from adjustment of chemical deacidfication rangeand alcohol fermentation process to improve the quality of dry wines in cold regions.
作者
刘云清
肖明
胡禧熙
李艳青
朱磊
LIU Yunqing;XIAO Ming;HU Xixi;LI Yanqing;ZHU Lei(College of Food Science and Technology,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Daqing Branch of Heilongjiang Academy of Agricultural Sciences,Daqing,Heilongjiang 163316,China)
出处
《农产品加工》
2019年第20期35-38,共4页
Farm Products Processing
基金
黑龙江省高校“青年创新人才”培养计划项目(UNPYSCT-2017108)
中央引导地方项目(国家农业科技园区主导产业研发平台建设项目)(ZY18B01)
黑龙江省自然科学基金项目(QC2017024)
黑龙江八一农垦大学引进人才科研启动计划项目(XYB2013-16)
关键词
葡萄酒
寒地
降酸
理化指标
感官评定
wine
cold regions
deacidfication
physicochemical indexes
sensory evaluation
