中外葡萄与葡萄酒Issue(4)：117-123,7.DOI:10.13414/j.cnki.zwpp.2024.04.018
'赤霞珠'风干葡萄酒酿造工艺优化研究
Fermentation Process Optimization of'Cabernet Sauvignon'Air-dried Wine
摘要
Abstract
At present,the research on air-dried wine in China is still in initial stage,and mature products and processes have not yet been formed.In this experiment,'Cabernet Sauvignon'grapes were used as the test material,and the degree of air-drying,yeast addition and initial pH were used as the influencing factors to optimize the brewing process of'Cabernet Sauvignon'air-drying wine through single-factor combined with response surface experiments.The results showed that the optimum brewing conditions of'Cabernet Sauvignon'air-dried wine were as follows:air-dried degree 26.0%,initial pH value 3.7,yeast addition 210 mg·L-1.Under these conditions,the alcohol content of'Cabernet Sauvignon'air-dried wine was 15.5% (Vol),the wine was clear and bright,full and harmonious,with a soft taste,outstanding aromatic characteristics and a long aftertaste,and the sensory score reached 93.50 points.关键词
赤霞珠/风干葡萄酒/发酵工艺/响应面优化Key words
Cabernet Sauvignon/air-dried wine/fermentation process/response surface optimization分类
轻工业引用本文复制引用
西晨旭,胡涛,冯敬轩,金亚楠,闫帆,熊科钰,王平,牛见明..'赤霞珠'风干葡萄酒酿造工艺优化研究[J].中外葡萄与葡萄酒,2024,(4):117-123,7.基金项目
国家大学生创新创业项目(202210759047) （202210759047）
新疆生产建设兵团财政科技计划项目(RCZK2021B36)新疆生产建设兵团石河子市金融项目(2023NY02-1) （RCZK2021B36）
