摘要
研究采用河西走廊张掖产区的马瑟兰葡萄为原料,旨在探究马瑟兰桃红葡萄酒的最佳酿造工艺。以色度和单宁收敛性为判断依据,通过单因素和正交试验对浸渍时间、浸渍温度及破碎率进行优化筛选,以桃红葡萄酒的综合品质为判断依据,筛选出最佳发酵温度。结果表明:用破碎率为40%的原料在10℃下进行发酵前浸渍2h后,分离纯汁于16℃下完成酒精发酵,可得综合品质最佳的马瑟兰桃红葡萄酒。
Marselan grape(Vitis vinifera) was used as raw material in the study to explore the optimum making technology of Maselan rose wine in the Zhangye district of Hexi corridor. Based on the chromaticity and tannin astringency of grape juice,the maceration time,maceration temperature,and the rate of grape crushing were optimized through single-factor experiments and orthogonal tests. Furthermore,the optimum temperature of alcoholic fermentation was determined based on the sensory quality of rose wine. The results showed that when pre-maceration with a40% crushing rate of grapes 10℃ for 2 hours,ranking the juice and completing alcoholic fermentation at 16℃,the Maselan rose wine can be obtained with the best quality.
作者
刘霞
陈建军
张军强
张红娟
刘志芳
焦扬
Liu Xia;Chen Jian-jun;Zhang Jun-qiang;Zhang Hong-juan;Liu Zhi-fang;Jiao Yang(College of Life Science and Technology,Hexi University;GansuZhangye Guofeng Wine Industry Go.,Ltd.,Zhangye Gansu 734000)
出处
《河西学院学报》
2022年第5期8-15,共8页
Journal of Hexi University
关键词
桃红葡萄酒
马瑟兰
短期浸渍
发酵
Rose wine
Marselan
Short-time maceration
Fermentation
作者简介
刘霞,女,甘肃天水人,河西学院讲师,研究方向:葡萄酒工艺与葡萄酒风味化学。
