4种酵母对贺兰山东麓赤霞珠干红葡萄酒理化指标的影响
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摘要
不同种类的酵母对葡萄酒的质量有较大影响,本文以赤霞珠葡萄为原料,选用4种具有代表性的酵母RC212酵母、F15酵母、帝伯仕酵母和F33酵母发酵贺兰山东麓赤霞珠干红葡萄酒,结果表明F33酵母发酵的葡萄酒酒精度最高(10.4% vol),挥发酸的含量为0.22 g·L~(-1),色度和单宁含量也明显高于其他酵母发酵的葡萄酒,试验中所用的F33酵母适合贺兰山东麓赤霞珠干红葡萄酒的酿造的菌种。
Different kinds of yeast have great influence on the quality of wine. In this paper, four representative yeasts RC212, F15, Tibers and F33. pastoris were selected to ferment Cabernet Sauvignon dry red wine at the eastern foot of Helan Mountain. The results showed that the wine fermented by F33. pastoris had the highest alcohol content(10.4% vol), 0.22 g·L~(-1) volatile acid content and color. The degree and tannin content of F33 yeast were also significantly higher than those of other yeast fermented wines. The F33 yeast used in the experiment was suitable for the production of Cabernet Sauvignon dry red wine at the eastern foot of Helan Mountain.
Different kinds of yeast have great influence on the quality of wine. In this paper, four representative yeasts RC212, F15, Tibers and F33. pastoris were selected to ferment Cabernet Sauvignon dry red wine at the eastern foot of Helan Mountain. The results showed that the wine fermented by F33. pastoris had the highest alcohol content(10.4% vol), 0.22 g·L~(-1) volatile acid content and color. The degree and tannin content of F33 yeast were also significantly higher than those of other yeast fermented wines. The F33 yeast used in the experiment was suitable for the production of Cabernet Sauvignon dry red wine at the eastern foot of Helan Mountain.
引文
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[3]丁立孝,赵金海.酿造酒技术[M].北京:化学工业出版社,2008.
[4]中华人民共和国质量监督检验检疫总局.GB/T 15037-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[5]国家技术监督局.GB/T 15038-1994葡萄酒果酒通用实验方法[S].北京:中国标准出版社,1994.
[6]靳华荣,聂聪,许秀丽.不同酵母酿造霞多丽干白葡萄酒的发酵性能研究[J].中国酿造,2016,35(4):98-102.
[7]杨经洲,董忠东.红酒生产工艺与技术[M].北京:化学工业出版社,2013.
[8]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2019.
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