【摘要】 利用从葡萄分离、纯化和筛选的产酯酵母和酿酒酵母复合发酵桃红葡萄酒,探究了果香突出与酯香浓郁的桃红葡萄酒发酵工艺。通过单因素试验和正交试验,选出优化的复合发酵工艺条件为:产酯酵母(酯曲)和酿酒酵母(酒曲)质量比为1∶1.5,果胶酶添加质量浓度为60 mg/L,优酿丹VIB添加质量浓度为200 mg/L,发酵温度为28℃。成品酒液呈桃红色,晶亮透明,果香突出,发酵酯香明显,果香酯香协调。酒中单宁的口感细腻柔顺,圆润,品质较佳。更多还原

【Abstract】 Used the ester-producing yeast after the separation,purifi cation,and screening combined with Saccharomyces cerevisia to fermentate rose grape wine,the composite fermentation techniques of rose grape wine with fruity fragrance and ester fl avor were studied.Single factor experiments and orthogonal test,the optimal composite fermentation conditions were:ester-producing yeast and Saccharomyces cerevisiae ratio 1∶1.5,mass density of pectinase 60 mg/L,mass density of tannin VIB 200 mg/L and fermentation temperature 28 ℃.The wine had the rose colour,clear and transparent color without precipitation.The rose grape wine shows well mixed signifi cant ester fl avor and fruity fragrance.Tannin shows smoothness with little bitterness and better quality.更多还原