【摘要】 研究低醇山葡萄酒的发酵工艺。以山葡萄"左优红"为原料,采用传统发酵工艺,通过控制糖的添加量使山葡萄酒的酒精度达到6%vol。采用正交试验对低醇山葡萄酒发酵工艺中的主要影响因素进行优化;通过单因子试验调配低醇山葡萄酒的适合口感;通过感官评价确定影响低醇山葡萄酒质量的主要影响因素依次为发酵温度>酵母添加量>发酵初始pH,最佳因素组合为发酵温度25℃、酵母添加量0.2‰、发酵初始pH 3.4。通过单因素试验,当糖度为40g/L、pH为3.4时,得到色、香、味俱佳的低醇山葡萄酒。更多还原

【Abstract】 Study on fermentation process of low- alcohol Wine Vitis amurensis wines. Zuoyouhong V. amurensis Rupr. is raw material,and it was brewed with the traditional fermentation process. By controlling the amount of sugar,the alcohol content of V. amurensis wines was controlled for 6% vol. The main factors of influencing fermentation are optimized by orthogonal test. By single factor test,the suitable taste was assured. Order of major factors influencing the fermentation process are as follows fermentation temperature > addition of yeast> the initial pH of fermentation. The best combination of these factors is fermentation temperature 25℃,yeast vaccination of 0. 2‰ and the initial pH value of 3. 4. To adjust the acidity and sugar degree by the single factor test,the sugar degree and acidity were at 40g /L and pH of 3. 4.更多还原