摘要
为充分发挥吐鲁番地缘优势,利用吐鲁番独有的无核白葡萄为酿造原料,酿制甜型葡萄酒。本文以无核白葡萄为原料,酿制甜型葡萄酒,在葡萄酒达到正常的酒精度(11°)的同时,残留糖分含量保留在80 g·L^-1,终止发酵,低温冷藏,测定各处理中指标变化,并经过品尝鉴定,以确定最佳甜型葡萄酒的工艺。结果表明:4℃冷藏温度下,总酸、挥发酸、酒精度、总SO2、游离SO2、pH变化相对微弱,较好地保持甜型葡萄酒的品质。综上所述,酿制甜型葡萄酒,在发酵尚未完成时即停止发酵,4℃冷藏,酿制的天然甜葡萄酒口感圆润,果香浓郁,对延伸吐鲁番无核白产业链、增加无核白葡萄附加值、提高农民收入,具有重要的意义。
In order to give full play to the geographical advantages of Turpan,the unique seedless white grape of Turpan is used as the brewing raw material resources to produce sweet wine.In this paper,the seedless white grape was used as the raw material to make sweet wine.When the wine reached the normal wine precision(11°),the residual sugar content was kept at 80 g·L^-1.The fermentation was stopped,the cold storage was carried out at low temperature,and the changes of the indexes in each treatment were measured.After tasting and identification,the best sweet wine technology was determined.The results showed that the changes of total acid,volatile acid,alcohol content,total SO2,free SO2 and pH were relatively weak at 4℃cold storage temperature,which could keep the quality of sweet wine better.To sum up,when the fermentation of sweet wine is not completed,the fermentation will be stopped.The natural sweet wine brewed by 4℃cold storage has a round taste and rich fruit fragrance.It is of great significance to extend the nuclear free white industry chain of Turpan,increase the added value of nuclear free white grape and increase the income of farmers.
作者
杜娟
热比古丽·哈力克
沙吾提·阿布拉江
廖新福
DU Juan;Rebiguli·Halike;Shawuti·Abulajiang;LIAO Xin-fu(Research School of Grapes and Melons of Xinjiang Uygur AutonomousRegion,Shanshan 838201,China)
出处
《黑龙江农业科学》
2020年第2期84-87,共4页
Heilongjiang Agricultural Sciences
基金
新疆维吾尔自治区公益性科研院所基本科研业务费专项资金(KY2017109)。
