混种葡萄酒自然发酵工艺的优化
|
摘要
林芝引种的巨峰和当地野生葡萄和为材料,通过单因素试验和响应面设计试验优化葡萄酒发酵工艺条件,得出优化工艺条件参数为:初始糖度21%、接种量0.20‰、pH=3.5、加硫量55 mg/L。在优化条件下,经陈酿后葡萄酒的酒精体积分数为13.87%、残糖3.4 g/L、总酸1.63%、酒体色泽鲜艳,浓郁丰富,口感厚实,柔润香醇,具有很好的开发价值。该方法因不需控温,大大减少了设备投资,具备推广应用价值。
The purpose of this paper was to optimize fermentation process of wine with two grape varieties at natural temperature. Wild grapes and kyoho grapes were utilized as raw materials, Response Surface Methodology(RSM) was applied to optimize the fermentation conditions of the wine based on single factor experiment. The sugar concentration, inoculating amount of yeast, initial pH and additive amount of S were chosen as influencing factors. The alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. Results showed that the optimal fermentation conditions were determined as follows: Sugar concentration of the fruit juice was adjusted to 21%; Inoculating amount of yeast was 0.20‰; Initial pH of the fruit juice was adjusted to 3.5, and the additive amount of S(sodium metabisulfite) was 55 mg/L. Under this optimal condition, the alcoholicity was 13.87%(V/V) with residul sugar of 3.4 g/L and total acid of 1.63%. The wine complying with national standards and displaying bright luster color, strong sweet, mellow taste, and aromatic smell after postfermentation and aging was made. This fermentation technique has a good prospect to be widely used in Nyingchi because it need not to control temperature and reduce investment.
The purpose of this paper was to optimize fermentation process of wine with two grape varieties at natural temperature. Wild grapes and kyoho grapes were utilized as raw materials, Response Surface Methodology(RSM) was applied to optimize the fermentation conditions of the wine based on single factor experiment. The sugar concentration, inoculating amount of yeast, initial pH and additive amount of S were chosen as influencing factors. The alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. Results showed that the optimal fermentation conditions were determined as follows: Sugar concentration of the fruit juice was adjusted to 21%; Inoculating amount of yeast was 0.20‰; Initial pH of the fruit juice was adjusted to 3.5, and the additive amount of S(sodium metabisulfite) was 55 mg/L. Under this optimal condition, the alcoholicity was 13.87%(V/V) with residul sugar of 3.4 g/L and total acid of 1.63%. The wine complying with national standards and displaying bright luster color, strong sweet, mellow taste, and aromatic smell after postfermentation and aging was made. This fermentation technique has a good prospect to be widely used in Nyingchi because it need not to control temperature and reduce investment.
引文
[1]周广麒,韩政泉,王培忠,响应面法提高巨峰葡萄榨汁率的研究[J].安徽农业科学,2011,39(1):250-251,257.
[2]杨治元.巨峰系葡萄家谱研究[J].中外葡萄与葡萄酒,2005(2):38-41
[3]杨铭真.葡萄酒的品质营养和保健作用[J].福建轻纺,2003(8):18-22.
[4]袁志祥.巨峰葡萄丰产优质栽培新方法[J].南方农业,2008(5):50,54
[5]张新杰,王记侠,任玉华等.葡萄区域化栽培过程中砧木的选择与应用[J].陕西农业科学.2007(06):113-115.
[6]倪志诚.西藏经济植物[M].北京:北京科学技术出版社,1990.
[7] GB/T 15038-2006,葡萄酒,果酒通用分析方法[S].
[8]孙方勋.关于固形物对葡萄酒发酵速度影响的研究[J].葡萄栽培与酿酒.1990(01):10-14.
[9]屈慧鸽,张会宁,缪静等.皂土处理对葡萄酒发酵及质量的影响[J].食品科学. 2006(11):129-132.
[10]王秀君,王军,沈育杰.山葡萄酒发酵过程中糖,酸,乙醇的变化研究[J].食品科技. 2007(07):118-121.
[11]李涛,刘亮伟.产地葡萄酒发酵菌种选育及工艺优化研究[J].食品工业. 2012(04):34-37.
[12]郭晓晖,王雨雪,王颖等.葡萄酒发酵微氧化技术研究进展[J].食品科学. 2012(09):291-295.
[13]刘绍军,刘畅,张艳霞等.特色玫瑰香葡萄酒发酵工艺优化[J].河北科技师范学院学报. 2012(01):1-4
[2]杨治元.巨峰系葡萄家谱研究[J].中外葡萄与葡萄酒,2005(2):38-41
[3]杨铭真.葡萄酒的品质营养和保健作用[J].福建轻纺,2003(8):18-22.
[4]袁志祥.巨峰葡萄丰产优质栽培新方法[J].南方农业,2008(5):50,54
[5]张新杰,王记侠,任玉华等.葡萄区域化栽培过程中砧木的选择与应用[J].陕西农业科学.2007(06):113-115.
[6]倪志诚.西藏经济植物[M].北京:北京科学技术出版社,1990.
[7] GB/T 15038-2006,葡萄酒,果酒通用分析方法[S].
[8]孙方勋.关于固形物对葡萄酒发酵速度影响的研究[J].葡萄栽培与酿酒.1990(01):10-14.
[9]屈慧鸽,张会宁,缪静等.皂土处理对葡萄酒发酵及质量的影响[J].食品科学. 2006(11):129-132.
[10]王秀君,王军,沈育杰.山葡萄酒发酵过程中糖,酸,乙醇的变化研究[J].食品科技. 2007(07):118-121.
[11]李涛,刘亮伟.产地葡萄酒发酵菌种选育及工艺优化研究[J].食品工业. 2012(04):34-37.
[12]郭晓晖,王雨雪,王颖等.葡萄酒发酵微氧化技术研究进展[J].食品科学. 2012(09):291-295.
[13]刘绍军,刘畅,张艳霞等.特色玫瑰香葡萄酒发酵工艺优化[J].河北科技师范学院学报. 2012(01):1-4