'赤霞珠'风干葡萄酒酿造工艺优化研究OA北大核心

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.